HEAT PROCESSING OF BEEF. IV. FUNCTIONAL RELATIONSHIPS OF TEMPERATURE, TIME, AND SPACE DURING PROCESSING AT HIGH RETORT TEMPERATURESa
- 1 September 1955
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 20 (5) , 377-398
- https://doi.org/10.1111/j.1365-2621.1955.tb16850.x
Abstract
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- Experimental determination and mathematical evaluation of physical characteristics of beef processed at high retort temperaturesPublished by Iowa State University ,2018