ESTIMATION OF STERILIZING VALUES OF PROCESSES AS APPLIED TO CANNED FOODS .2. PACKS HEATING BY CONDUCTION - COMPLEX PROCESSING CONDITIONS AND VALUE OF COMING-UP TIME OF RETORT

被引：21

作者：

GILLESPY, TG

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740041201

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：553 / 565

页数：13

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[4] ESTIMATION OF STERILIZING VALUES OF PROCESSES AS APPLIED TO CANNED FOODS .1. PACKS HEATING BY CONDUCTION
GILLESPY, TG
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1951, 2 (03) : 107 - 125
[5] PATASHNIK M, 1953, FOOD TECHNOL-CHICAGO, V7, P1
[6] RIEDEL L, 1947, MITT KALTETECH I KAR
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