Comparing artificial neural network and statistical methods for estimating the survival of Escherichia coli O157:H7 in dry fermented sausage

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dc.contributor.authorPalanichamy, Anandakumaren_US
dc.date.accessioned2013-05-16T18:40:50Z
dc.date.available2013-05-16T18:40:50Z
dc.date.issued2006en_US
dc.degree.disciplineBiosystems Engineeringen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent10482243 bytesen_US
dc.identifier(Sirsi) 30086en_US
dc.identifier.urihttp://hdl.handle.net/1993/20403
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleComparing artificial neural network and statistical methods for estimating the survival of Escherichia coli O157:H7 in dry fermented sausageen_US
dc.typemaster thesisen_US
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