Heat Penetration for Sliced Mushrooms in Brine Processed in Still and Agitating Retorts with Comparisons to Spore Count Reduction-Reference-Cited by-同舟云学术

Heat Penetration for Sliced Mushrooms in Brine Processed in Still and Agitating Retorts with Comparisons to Spore Count Reduction

Published:1982-09 Issue:5 Volume:47 Page:1698-1704
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BERRY MAURICE R.,BRADSHAW JOE G.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb05015.x/fullpdf

Reference12 articles.

1. Heating Characteristics of Whole Kernel Corn Processed in a Steritort

2. HEATING CHARACTERISTICS OF CONDENSED CREAM OF CELERY SOUP IN A STERITORT: HEAT PENETRATION AND SPORE COUNT REDUCTION

3. HEATING CHARACTERISTICS OF CREAM-STYLE CORN PROCESSED IN A STERITORT: EFFECTS OF HEADSPACE, REEL SPEED AND CONSISTENCY

4. K. Hayakawa, N. Matsuda, M. Komaki, and K. Matsunawa, 1979 . A computerized procedure for correcting heating and cooling lags in thermal inactivation experiments and modified empirical formulae of survivor curves . Presented at the 39th Annual Meeting of the Institute of Food Technologists, St. Louis, MO, June 10-13.

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