Establishing Thermal Processes for Products with Broken-Heating Curves from Data Taken at Other Retort and Initial Temperatures
- 1 July 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (4) , 958-961
- https://doi.org/10.1111/j.1365-2621.1987.tb14252.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Heating Characteristics of Whole Kernel Corn Processed in a SteritortJournal of Food Science, 1981
- HEATING CHARACTERISTICS OF CONDENSED CREAM OF CELERY SOUP IN A STERITORT: HEAT PENETRATION AND SPORE COUNT REDUCTIONJournal of Food Science, 1980