THE LETHALITY-FOURIER NUMBER METHOD. HEATING RATE VARIATIONS AND LETHALITY CONFIDENCE INTERVALS FOR FORCED-CONVECTION HEATED FOODS IN CONTAINERS-Reference-Cited by-同舟云学术

THE LETHALITY-FOURIER NUMBER METHOD. HEATING RATE VARIATIONS AND LETHALITY CONFIDENCE INTERVALS FOR FORCED-CONVECTION HEATED FOODS IN CONTAINERS

Published:1978-07 Issue:3 Volume:2 Page:227-271
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

LENZ M.K.,LUND D.B.

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.1978.tb00209.x/fullpdf

Reference17 articles.

1. The Thermal Death Point in Relation to Time of Typical Thermophilic Organisms

2. J.L. BLAISDELL, 1963 . Natural convection heating of liquids in unagitated food containers . Ph.D. Thesis , Dept. of Food Technol., Mich. State Univ., East Lansing, MI..

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