HEATING CHARACTERISTICS OF CONDENSED CREAM OF CELERY SOUP IN A STERITORT: HEAT PENETRATION AND SPORE COUNT REDUCTION
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb07468.x/fullpdf
Reference9 articles.
1. HEATING CHARACTERISTICS OF CREAM-STYLE CORN PROCESSED IN A STERITORT: EFFECTS OF HEADSPACE, REEL SPEED AND CONSISTENCY
2. EFFECT OF TEMPERATURE DEVIATION ON PROCESS STERILIZATION VALUE WITH CONTINUOUS AGITATING RETORTS
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