Estimation of confidence interval of pasteurizing values of conduction-heated Sous Vide food in a combination oven-Reference-Cited by-同舟云学术

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Estimation of confidence interval of pasteurizing values of conduction-heated Sous Vide food in a combination oven

Published:2007-07-01 Issue:6 Volume:30 Page:745-755
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

XIE GUOZHONG,SHEARD MICHAEL A.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb01422.x/fullpdf

Reference25 articles.

1. Processing of seafood in institutional-sized retort pouches;Adams;Food Technology,1983

2. An apparatus for the measurement of thermal diffusivity of foods;Dickerson;Food Technology,1965

3. Calculation and measurement of heat transfer in foods;Dickerson;Food Technology,1968

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A STATISTICAL APPROACH TO PREDICT THE STERILIZATION VALUE FOR CANNED OLIVES;Journal of Food Process Engineering;2008-06

2. Temperature distribution analysis of a water cascading retort in rotary and static modes;International Journal of Food Science and Technology;2001-06

3. THERMAL CONDUCTIVITY: LITERATURE DATA COMPILATION FOR FOODSTUFFS;International Journal of Food Properties;2001-03-31

4. Influence of the variability of processing factors on the F-value distribution in batch retorts;Journal of Food Engineering;2000-05

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