Heating Characteristics of Homogeneous Milk-Based Formulas in Cans Processed in an Agitating Retort-Reference-Cited by-同舟云学术

Heating Characteristics of Homogeneous Milk-Based Formulas in Cans Processed in an Agitating Retort

Published:2006-08-25 Issue:1 Volume:50 Page:209-214
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

BERRY MAURICE R.,KOHNHORST ANDREW L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13311.x/fullpdf

Reference12 articles.

1. The influence of combined action of heating temperature, active acidity and of CaCl2 supplements on milk protein coagulation;Barabas;Milchwissenschaft,1981

2. Heating characteristics of condensed cream of celery soup in a Steritort. Heat penetration and spore count reduction;Berry;J. Food Sci.,1980

3. Heat penetration for sliced mushrooms in brine processed in still and agitating retorts with comparisons to spore count reduction;Berry;J. Food Sci.,1982

4. Heating characteristics of whole kernel corn processed in a Steritort;Berry;J. Food Sci,1981

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