Combined Effects of Temperature, pH and Water Activity on Predictive Ability of Microbial Kinetic Inactivation Model

MLA

Teresa R. S. Brandão, et al. “Combined Effects of Temperature, PH and Water Activity on Predictive Ability of Microbial Kinetic Inactivation Model.” Procedia Food Science, vol. 7, Jan. 2016, pp. 67–70. EBSCOhost, https://doi.org/10.1016/j.profoo.2016.02.089.

APA

Teresa R. S. Brandão, Maria M. Gil, Cristina L. M. Silva, & Fátima A. Miller. (2016). Combined Effects of Temperature, pH and Water Activity on Predictive Ability of Microbial Kinetic Inactivation Model. Procedia Food Science, 7, 67–70. https://doi.org/10.1016/j.profoo.2016.02.089

Chicago

Teresa R. S. Brandão, Maria M. Gil, Cristina L. M. Silva, and Fátima A. Miller. 2016. “Combined Effects of Temperature, PH and Water Activity on Predictive Ability of Microbial Kinetic Inactivation Model.” Procedia Food Science 7 (January): 67–70. doi:10.1016/j.profoo.2016.02.089.