factorial analysis of variance (anova) followed by tukey's test (Minitab Inc)
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Minitab Inc
factorial analysis of variance (anova) followed by tukey's test
Factorial Analysis Of Variance (Anova) Followed By Tukey's Test, supplied by Minitab Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/factorial+analysis+of+variance+(anova)/factorial+analysis+of+variance++anova++by+minitab+16+1+software+application/pmc11561847-162-17-20
Average 90 stars, based on 1 article reviews
Factorial Analysis Of Variance (Anova) Followed By Tukey's Test, supplied by Minitab Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/factorial+analysis+of+variance+(anova)/factorial+analysis+of+variance++anova++by+minitab+16+1+software+application/pmc11561847-162-17-20
Average 90 stars, based on 1 article reviews
factorial analysis of variance (anova) followed by tukey's test - by Bioz Stars,
2026-09
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other:Article Title: Thermal resistance of Salmonella enterica serovar Anatum on cabbage surfaces during drying: effects of drying methods and conditions. Article Snippet: Contents lists available at ScienceDirect International Journal of Food Microbiology j ourna l homepage: www.e lsev ie r.com/ locate / i j foodmicro Thermal resistance of Salmonella enterica serovar Anatum on cabbage surfaces during drying: Effects of drying methods and conditions Chanthima Phungamngoen, Naphaporn Chiewchan ⁎, Sakamon Devahastin Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand ⁎ Corresponding author.. Tel.. : +66 2 470 9243; fax: + E-mail address: naphaporn.rat@kmutt.ac.th (N. Chie 0168-1605/$ – see front matter © 2011 Elsevier B.V. Al doi:10.1016/j.ijfoodmicro.2011.03.019 a b s t r a c t a r t i c l e i n f o Article history: Received 6 October 2010 Received in revised form 21 February 2011 Accepted 26 March 2011 Keywords: Dried foods Food safety Heat resistance Low-pressure superheated steam drying Salmonella Anatum Vacuum drying The effects of selected drying methods, i.e., hot air drying, vacuum drying and low-pressure superheated steam drying (LPSSD), on the heat resistance of Salmonella attached on vegetable surface, which are data that have never been reported elsewhere, were investigated at drying temperatures of 50–70 °C; vacuum drying and LPSSD were carried out at an absolute pressure of 10 kPa. |