HOME CANNING OF FOOD: EFFECT OF A HIGHER PROCESS TEMPERATURE (250°F) ON THE SAFETY OF LOW‐ACID FOODS
- 1 November 1978
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 43 (6) , 1734-1737
- https://doi.org/10.1111/j.1365-2621.1978.tb07402.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- HOME CANNING OF FOOD: EVALUATION OF CURRENT RECOMMENDED METHODSJournal of Food Science, 1978
- THE EVALUATION OF PROCESSING TIMES FOR RAW‐PACK CANNING OF SOME LOW‐ACID VEGETABLES AT HOMEJournal of Food Science, 1956
- Thermobacteriology as Applied to Food ProcessingPublished by Elsevier ,1949
- HOME CANNING. II. DETERMINATION OF PROCESS TIMES FOR HOME‐CANNED FOODS1,2Journal of Food Science, 1945
- Contributions to Our Knowledge of Micro-Organisms and Sterilizing Processes in the Canning IndustriesScience, 1897