1. UHT Processing of Milk and Milk Products;Burton,1988
2. The heat resistance of spores of Clostridium botulinum 213B over the temperature range 120 to 140 °C;Gaze;International Journal of Food Science and Technology,1988
3. Characterisation of heat resistant mesophilic Bacillus species affecting the quality of UHT milk;Hammer,1996
4. Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization;Lewis,2000