Failures of Thermally Treated Canned Foods
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-74132-1_2
Reference71 articles.
1. AACC International (2009) Thermophilic Spore Counts (Total Aerobic, Flat-Sour, H2S, Non-H2S Anaerobic). Approved Methods of Analysis, 11th edn. Method 42-40-01. American Association of Cereal Chemists (AACC) International, St. Paul. https://doi.org/10.1094/aaccintmethod-42-40.01
2. Anonymous (1969) How to obtain best service form food cans, 3rd edn. Can Manufacturers Institute, Washington DC
3. Augusto PED, Tribst AAL, Cristianini M (2014) Thermal processes—commercial sterility (retort). In: Batt CA (ed) Encyclopedia of food microbiology. Academic Press, Cambridge, pp 567–576. https://doi.org/10.1016/b978-0-12-384730-0.00405-5
4. Blaschek HP (1999) Clostridium. Clostridium perfringens. Encyclopedia of food microbiology, pp 433–438. https://doi.org/10.1006/rwfm.1999.0375
5. Brunazzi G, Parisi S, Pereno A (2014) Packaging and food: a complex combination. In: Brunazzi G, Parisi S, Pereno A (eds) The importance of packaging design for the chemistry of food products. SpringerBriefs in chemistry of foods. Springer International Publishing, Cham. https://doi.org/10.1007/978-3-319-08452-7_2
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