Figure 9.

Observed (points) and predicted (response surface) log₁₀ reductions of Salmonella spp. in response to pressure (P, MPa) and holding time (min), in various milk types

• Heat‐map bars represent magnitudes of log₁₀ reductions. The two figures (a and b) represent two different angles of the same 3D graph.Source of data: Erkmen (2009); Xu et al. (2009); Erkmen (2011); Foster et al. (2016); Stratakos et al. (2019).