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Model for aerobic growth of Bacillus amyloliquefaciens in processed soy sauce under various conditions of temperature, initial dry cell mass and ethanol concentration
- Makino, Y.
- Food science and technology research 2005 v.11 no.1 pp. 115-121
- soy sauce, artificial flavorings, food spoilage, Bacillus amyloliquefaciens, food contamination, bacterial contamination, storage temperature, aerobic conditions, microbial growth, food storage, storage time, soups, predictive microbiology, neural networks, least squares