A COMPUTERIZED PROCEDURE FOR ESTIMATING CHEMICAL-CHANGES IN THERMAL-PROCESS SYSTEMS

被引：1

作者：

LABROPOULOS, AE

LOPEZ, A

BAKER, JL

机构：

[1] VIRGINIA POLYTECH INST & STATE UNIV,DEPT AGR ENGN,BLACKSBURG,VA 24061

[2] VIRGINIA POLYTECH INST & STATE UNIV,DEPT FOOD SCI & TECHNOL,BLACKSBURG,VA 24061

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04541.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1976 / 1977

页数：2

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[4]

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[5] The logarithmic nature of thermal death time curves [J].

Bigelow, WD .

[6] A NOTE ON EFFECT OF HEAT ON COLOUR OF GOATS MILK [J].

BURTON, H .

BURTON, H .

GILLESPY, TG .

[9]

HAYAKAWA K, 1970, ADV FOOD RES, V23, P75

[10]

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