Thermal Processing Canned Meat with Sub‐Freezing Initial Temperatures: Thermal and Microbial Validation
- 1 July 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (4) , 693-696
- https://doi.org/10.1111/j.1365-2621.1994.tb08106.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- A Computer Simulation of Thermal Sterilization of Canned Foods With Sub-Freezing Initial TemperaturesCanadian Institute of Food Science and Technology Journal, 1991
- Thermal Properties of Bentonite-Water Dispersions Used for Modeling FoodsJournal of Food Science, 1984
- Overview of Foodservice Energy Research: Heat ProcessingJournal of Food Protection, 1982
- EFFECTS OF FROZEN STORAGE ON FUNCTIONALITY OF MEAT FOR PROCESSINGJournal of Food Science, 1980