Prediction of out-of-container pasteurization of pickled cucumbers using the finite-difference method
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference17 articles.
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2. Determination of 5-Log pathogen reduction times for heat-processed, acidified vegetable brines;Breidt;Journal of Food Protection,2005
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4. Thermal and and rheological properties of brine from fermented and sulfited-preserved cucumbers;Fasina;Journal of Food Process Engineering,2002
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