Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products-Reference-Cited by-同舟云学术

Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products

Published:2014-11 Issue:3 Volume:98 Page:420-434
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Barbosa-Cánovas Gustavo V.,Medina-Meza Ilce,Candoğan Kezban,Bermúdez-Aguirre Daniela

Publisher

Elsevier BV

Subject

Food Science

Reference105 articles.

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3. Physiological responses of Bacillus amyloliquefaciens spores to high pressure;Ahn;Journal of Microbiology and Biotechnology,2007

4. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing;Ahn;International Journal of Food Microbiology,2007

5. Effect of rotation on the heat penetration characteristics of thermally processed tuna in oil in retort pouches;Ali;International Journal of Food Science and Technology,2006

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