statgraphics plus version 6.0 software package (TIBCO)
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TIBCO
statgraphics plus version 6.0 software package
Statgraphics Plus Version 6.0 Software Package, supplied by TIBCO, 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/statgraphics+plus+version+6%2E0+software+package/statgraphics+plus+v5+1/10__1111_slash_j__1365___2621__2011__02772__x-73-14-19
Average 90 stars, based on 1 article reviews
Statgraphics Plus Version 6.0 Software Package, supplied by TIBCO, 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/statgraphics+plus+version+6%2E0+software+package/statgraphics+plus+v5+1/10__1111_slash_j__1365___2621__2011__02772__x-73-14-19
Average 90 stars, based on 1 article reviews
statgraphics plus version 6.0 software package - by Bioz Stars,
2026-09
90/100 stars
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Related Articles
other:Article Title: Survival during storage and sensory effect of potential probiotic lactic acid bacteria Lactobacillus acidophilus Bauer and Lactobacillus casei Bif3′/ IV in dry fermented pork loins Article Snippet: The objective of this work was to study the survival of two potential probiotic strains (Lactobacillus acidophilus Bauer and Lactobacillus casei Bif3¢ ⁄ IV) in pork loins both with the verification of the possibility of fermented loin development in relation to sensory and microbiological criteria.. Six different samples of loins were prepared while as 3 weeks of ripening process and 6 months of storage.. The obtained results indicated that highest sensory quality of fermented pork loin after storage was observed in the case of sample produced with L. acidophilus Bauer and with 0.2% glucose addition. |