LETHALITY-FOURIER NUMBER METHOD - CONFIDENCE-INTERVALS FOR CALCULATED LETHALITY AND MASS-AVERAGE RETENTION OF CONDUCTION-HEATING, CANNED FOODS

被引：36

作者：

LENZ, MK ^{[1
]}

LUND, DB ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12654.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1002 / 1007

页数：6

共 12 条

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Bigelow, WD ;

Esty, JR .

[3]

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[4]

HAYAKAWA K-I, 1969, Canadian Institute of Food Technology Journal, V2, P165

LENZ, MK ;

LUND, DB .

LENZ, MK ;

LUND, DB .

[7]

LENZ MK, 1977, THESIS U WISCONSIN

[8]

POWERS JJ, 1962, FOOD TECHNOL-CHICAGO, V16, P80

[9]

RUDD D. F., 1968, STRATEGY PROCESS ENG

[10]

Stumbo C. R., 1973, THERMOBACTERIOLOGY F