SHEAR EFFECTS ON CELL VIABILITY DURING EXTRUSION OF SEMI‐MOIST FOODS
- 1 July 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (4) , 906-910
- https://doi.org/10.1111/j.1365-2621.1977.tb12634.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- THE INFLUENCE OF SPAGHETTI EXTRUDING, DRYING AND STORAGE ON SURVIVAL OF Staphylococcus aureusJournal of Food Science, 1975
- MODELING A FORMING FOODS EXTRUDERJournal of Food Science, 1974
- INFLUENCE OF SPAGHETTI EXTRUDING CONDITIONS, DRYING AND STORAGE ON THE SURVIVAL OF Salmonella typhimuriumJournal of Food Science, 1974
- Mechanism of cell disintegration in a high pressure homogenizerBiotechnology & Bioengineering, 1974
- DEGRADATION OF THIAMINE AND RIBOFLAVIN DURING EXTRUSION PROCESSINGJournal of Food Science, 1974