Comparison of Liquid Nitrogen and Conventional Freezing Methods on Bacterial Count in Frozen Vegetables-Reference-Cited by-同舟云学术

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Comparison of Liquid Nitrogen and Conventional Freezing Methods on Bacterial Count in Frozen Vegetables

Published:1969-01 Issue:1 Volume:2 Page:1-2
ISSN:0008-3860
Container-title:Canadian Institute of Food Technology Journal
language:en
Short-container-title:Canadian Institute of Food Technology Journal

Author:

Yates A.R.,Aref M.M.

Publisher

Elsevier BV

Subject

General Medicine

Reference14 articles.

1. Recommended methods for the microbiological examination of foods,1958

2. The present status of liquid nitrogen freezing of foods;Aref;Canad. Inst. Food Tech. J.,1968

3. Cryogenic freezing of foods;Aref;Canad. Pood Indust.,1968

4. The application of cryogenic fluids to the freezing of foods;Brown,1966

5. Elliot, R.P., and Michener, H. D. 1960. Conference on frozen food quality. pp. 40-61. ARS-74-21. U.S.D.A,, Wash DC

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