Heat Penetration in Canned Mussels during Agitated Retorting
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb10164.x/fullpdf
Reference13 articles.
1. Prediction of Come-Up Time Correction Factors for Batch-Type Agitating and Still Retorts and the Influence on Thermal Process Calculations
2. HEATING CHARACTERISTICS OF CONDENSED CREAM OF CELERY SOUP IN A STERITORT: HEAT PENETRATION AND SPORE COUNT REDUCTION
3. Heating Characteristics of Ravioli in Brine and in Tomato Sauce Processed in Agitating Retorts
4. Heating Characteristics of Whole Kernel Corn Processed in a Steritort
5. Heating Characteristics of Homogeneous Milk-Based Formulas in Cans Processed in an Agitating Retort
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1. Quality differences of retorted Samgyetangs as affected by F0-value levels;Korean Journal of Food Preservation;2016-12
2. Optimization of thermal processing of canned mussels;Food Science and Technology International;2011-09-27
3. Heat Transfer in Vacuum Packed Mussels (Mytilus edulis) During Thermal Processing;Journal of Aquatic Food Product Technology;2002-11-06
4. Establishing processing conditions for canning cowpea seeds in tomato sauce;International Journal of Food Science and Technology;1997-07
5. MATHEMATICAL MODELS OF SCRAPED-SURFACE HEAT EXCHANGERS IN RELATION TO FOOD STERILIZATION†;Chemical Engineering Communications;1990-01
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