EFFECT OF PH ON CONTINUOUS HIGH-TEMPERATURE-SHORT-TIME STERILIZATION OF LIQUID FOODS

被引：31

作者：

DAVEY, KR ^{[1
]}

LIN, SH ^{[1
]}

WOOD, DG ^{[1
]}

机构：

[1] UNIV MELBOURNE, DEPT CHEM ENGN, PARKVILLE 3052, VICTORIA, AUSTRALIA

来源：

关键词：

D O I：

10.1002/aic.690240322

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

引用

页码：537 / 540

页数：4

共 9 条

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[2] FELICIOTTI E, 1957, FOOD TECHNOL-CHICAGO, V11, P77
[3] PREDICTION OF STABILITY IN PHARMACEUTICAL PREPARATIONS .2. VITAMIN STABILITY IN LIQUID MULTIVITAMIN PREPARATIONS
GARRETT, ER
[J]. JOURNAL OF THE AMERICAN PHARMACEUTICAL ASSOCIATION, 1956, 45 (03): : 171 - 178
[4] HOLDSWORTH SC, 1969, PROCESS BIOCHEM, V11, P57
[5] LEVINE S., 1956, Food Research, V21, P295
[6] CONTINUOUS HIGH-TEMPERATURE - SHORT-TIME STERILIZATION OF LIQUID FOODS WITH STEAM-INJECTION HEATING
LIN, SH
[J]. CHEMICAL ENGINEERING SCIENCE, 1976, 31 (01) : 77 - 82
[7] CONTINUOUS STERILIZATION OF MEDIA IN BIOCHEMICAL PROCESSES
PFIEFER, VF
VOJNOVICH, C
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1952, 44 (08): : 1940 - 1946
[8] RICHARDS JW, 1965, BRIT CHEM ENG PR TEC, V10, P166
[9] Xezones H., 1965, FOOD TECHNOL, V19, P113