Percentage is widely used to describe different results in food microbiology, e.g., probability of microbial growth, percent inactivated, and percent of positive samples. Four sets of percentage data,
P-values are indicated for the comparison between slopes and intercepts for each pair of environments. NHWTSH: Northern Hemisphere Warm Temperate environments in Shallow Water (*: statistically signif
This package contains data presented in the following publication: I.B.C.M. Rocha, P. Kerfriden, F.P. van der Meer, "On-the-fly construction of surrogate constitutive models for concurrent multiscale