Infrared heating for dry-roasting and pasteurization of almonds-Reference-Cited by-同舟云学术

Infrared heating for dry-roasting and pasteurization of almonds

Published:2010-12 Issue:3 Volume:101 Page:273-280
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Yang Jihong,Bingol Gokhan,Pan Zhongli,Brandl Maria T.,McHugh Tara H.,Wang Hua

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Anon, 2007c. Guidelines for process validation using Enterococcus faecium NRRL B-2354, Almond Board of California. Available from: .

2. Almonds grown in California; outgoing quality control requirements;Anon;Federal Register,2007

3. Anon, 2007b. Guidelines for validation of dry roasting processes. Almond Board of California. Available from: .

4. Anon, 2008a. California almonds facts, April 2008, Almond Board of California.

5. Anon, 2008b. Guidelines for validation of propylene oxide pasteurization. Almond Board of California. Action Plan and Pasteurization. Available from: .

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