heating in the range 0–47 °C to account for 61% of the variance in the E. coli inactivation data while pH or aw accounted for less than 8% of variability in the data.
heating in the range 0–47 °C to account for 61% of the variance in the E. coli inactivation data while pH or aw accounted for less than 8% of variability in the data.