CORRECTION FACTOR OF COME-UP HEATING BASED ON CRITICAL POINT IN A CYLINDRICAL CAN OF HEAT CONDUCTION FOOD
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb07465.x/fullpdf
Reference19 articles.
1. THERMAL PROCESSING OF CANNED FOODS IN TIN CONTAINERS.
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