The Evaluation of Sterilization and Pasteurization Processes from Temperature Measurements in Degrees Celsius (°C)-Reference-Cited by-同舟云学术

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The Evaluation of Sterilization and Pasteurization Processes from Temperature Measurements in Degrees Celsius (°C)

Published:1971-06 Issue:2 Volume:34 Page:491-500
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

Shapton D. A.,Lovelock D. W.,Laurita-Longo R.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1971.tb02309.x/fullpdf

Reference13 articles.

1. Apparatus for the measurement of the rate of heat penetration in canned foods;Ecklund;Fd Technol., Champaign,1949

2. Canning practice: process evaluation and conditions;Felmingham;Fd Manuf.,1967

3. Estimation of sterilizing values of processes as applied to canned foods, I. Packs heating by conduction;Gillespy;J. Sci. Fd Agric.,1951

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3. Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing;Food Control;2014-01

4. Quality Characteristics of Milk Porridge (Tarakjuk) Sterilized with Radiation Technology;Journal of the Korean Society of Food Science and Nutrition;2011-06-25

5. Computational fluid dynamics studies on pasteurisation of canned milk;International Journal of Dairy Technology;2011-01-23

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