Practical considerations in the design, operation and control of food pasteurization processes-Reference-Cited by-同舟云学术

Practical considerations in the design, operation and control of food pasteurization processes

Published:1992-01 Issue:1 Volume:3 Page:27-32
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Hasting A.P.M.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference9 articles.

1. Accepted practises for the sanitary construction, installation and testing of HTST pasteurisers;3A Sanitary Standards Committee;Report No. 603-03,1967

2. HEAT RESISTANCE OF BACILLUS SPECIES

3. ICMSF (International Commission on Microbiological Specifications for Food) (1988), Oxford, Blackwell Scientific Publications

4. Definitions of pasteurisation as applicable to milk and milk products;IDF (International Dairy Federation),1980

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