Author:
Montanari Angela,Barone Caterina,Barone Michele,Santangelo Anna
Publisher
Springer International Publishing
Reference65 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. 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
3. Barbieri G, Rosso S (1990) Il controllo dei contenitori di banda stagnata per conserve alimentari. Stazione Sperimentale per l’Industria delle Conserve Alimentari in Parma, Parma parisi
4. Barringer SA (2004) Vegetables: tomato processing. In: Scott Smith J, Hui YH (eds) Food processing: principles and applications. Blackwell Publishing, Ames and Oxford
5. Blaschek HP (1999) Clostridium. Clostridium perfringens. In: Encyclopedia of food microbiology, pp 433–438.
https://doi.org/10.1006/rwfm.1999.0375
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献