EFFECT OF PH ON THERMAL PROCESS REQUIREMENTS OF CANNED FOODS
- 1 September 1948
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 13 (5) , 400-416
- https://doi.org/10.1111/j.1365-2621.1948.tb16638.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- THERMAL PROCESSING OF CANNED FOODS IN TIN CONTAINERS.Journal of Food Science, 1939
- HEAT‐RESISTANCE STUDIES ON SPORES OF PUTREFACTIVE ANAEROBES IN RELATION TO DETERMINATION OF SAFE PROCESSES FOR CANNED FOODSJournal of Food Science, 1938
- Botulinus Toxin: VI. The Destruction of Botulinus Toxin by HeatThe Journal of Infectious Diseases, 1932
- BOTULISM FROM INGESTION OF RIPE FRUITJAMA, 1929
- Toxin production and signs of spoilage in commercially canned vegetables and fruits inoculated with detoxified spores of B. botulinus. XIIThe Journal of Infectious Diseases, 1923
- The heat resistance of the spores of B. botulinus and allied anaerobes. XIThe Journal of Infectious Diseases, 1922
- The Thermal Death Point in Relation to Time of Typical Thermophilic OrganismsThe Journal of Infectious Diseases, 1920
- BOTULISMArchives of internal medicine (1908), 1919