Federico Harte1, Glenn Black, P Michael Davidson
1Department of Food Science and Technology, University of Tennessee, 2605 River Drive, Knoxville, Tennessee 37996, USA. fede@utk.edu
This study evaluated models for predicting bacterial inactivation by heat, finding the best model minimizes errors and maximizes random variability. This research aids in understanding thermal inactivation kinetics for Escherichia coli.
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