HEATING BEHAVIOR AND QUALITY FACTOR RETENTION IN A CANNED MODEL FOOD AS INFLUENCED BY THERMAL PROCESSING IN A ROTARY RETORT
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1993.tb00113.x/fullpdf
Reference19 articles.
1. Heat transfer to model Newtonian liquid foods in cans during end-over-end rotation
2. Heat transfer to model non-Newtonian liquid foods in cans during end-over-end rotation
3. HEATING CHARACTERISTICS OF CONDENSED CREAM OF CELERY SOUP IN A STERITORT: HEAT PENETRATION AND SPORE COUNT REDUCTION
4. Heating Characteristics of Whole Kernel Corn Processed in a Steritort
5. HEATING CHARACTERISTICS OF CREAM-STYLE CORN PROCESSED IN A STERITORT: EFFECTS OF HEADSPACE, REEL SPEED AND CONSISTENCY
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