Development of High Vacuum Flame Processes for Sliced Peaches and Pears
- 1 July 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (4) , 1106-1112
- https://doi.org/10.1111/j.1365-2621.1983.tb09171.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- EVALUATION OF INSTRUMENTAL METHODS FOR FIRMNESS MEASUREMENT OF FRESH AND CANNED CLINGSTONE PEACHESJournal of Texture Studies, 1981
- HIGH VACUUM FLAME STERILIZATION: PROCESS CONCEPT AND ENERGY USE ANALYSISJournal of Food Science, 1980
- DETERMINATION OF A FLAME STERILIZATION PROCESS FOR APRICOT HALVES IN 303 × 406 CANSJournal of Food Science, 1976
- THERMAL DESTRUCTION AND STABILITY OF PEROXIDASE IN ACID FOODS12Journal of Food Science, 1950