The Evaluation of Sterilization and Pasteurization Processes from Temperature Measurements in Degrees Celsius (°C)
- 1 June 1971
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 34 (2), 491-500
- https://doi.org/10.1111/j.1365-2672.1971.tb02309.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Aseptic processing and packaging of foodFood Reviews International, 1985
- Bacteriological and Shelf-Life Characteristics of Canned, Pasteurized Crab Cake MixApplied and Environmental Microbiology, 1970
- Estimation of sterilizing values of processes as applied to canned foods. II.—Packs heating by conduction: Complex processing conditions and value of coming-up time of retortJournal of the Science of Food and Agriculture, 1953
- Estimation of sterilizing values of processes as applied to canned foods. I.—Packs heating by conductionJournal of the Science of Food and Agriculture, 1951