HEATING CHARACTERISTICS OF CONDENSED CREAM OF CELERY SOUP IN A STERITORT: HEAT PENETRATION AND SPORE COUNT REDUCTION
- 1 July 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (4) , 869-874
- https://doi.org/10.1111/j.1365-2621.1980.tb07468.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- HEATING CHARACTERISTICS OF CREAM‐STYLE CORN PROCESSED IN A STERITORT: EFFECTS OF HEADSPACE, REEL SPEED AND CONSISTENCYJournal of Food Science, 1979
- EFFECT OF TEMPERATURE DEVIATION ON PROCESS STERILIZATION VALUE WITH CONTINUOUS AGITATING RETORTSJournal of Food Science, 1977