HEAT TRANSFER RATES IN A CANNED FOOD MODEL AS INFLUENCED BY PROCESSING IN an END-OVER-END ROTARY STEAM/AIR RETORT
- 1 August 1993
- journal article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 17 (4) , 269-286
- https://doi.org/10.1111/j.1745-4549.1993.tb00731.x
Abstract
No abstract availableKeywords
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