DETERMINATION OF A FLAME STERILIZATION PROCESS FOR APRICOT HALVES IN 303 × 406 CANS
- 1 September 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (5) , 1222-1224
- https://doi.org/10.1111/j.1365-2621.1976.tb14422.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- COMPARATIVE PROCEDURES FOR CALCULATING STÉRIFLAMME1 THERMAL PROCESSESJournal of Food Science, 1975
- FLAME STERILIZATION OF CANNED FOODS: AN OVERVIEWJournal of Food Science, 1975
- Enzyme Detection, Test Paper for Detecting PeroxidaseJournal of Agricultural and Food Chemistry, 1958
- SPOILAGE OF CANNED FOODS CAUSED BY THE BACILLUS MACERANS‐POLYMYXA GROUP OF BACTERIAJournal of Food Science, 1952