HEATING CHARACTERISTICS OF WHOLE KERNEL CORN PROCESSED IN A STERITORT

被引：23

作者：

BERRY, MR

DICKERSON, RW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb15373.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：889 / 895

页数：7

共 12 条

[1] HEATING CHARACTERISTICS OF CREAM-STYLE CORN PROCESSED IN A STERITORT - EFFECTS OF HEADSPACE, REEL SPEED AND CONSISTENCY [J].

BERRY, MR ;

SAVAGE, RA ;

PFLUG, IJ .

JOURNAL OF FOOD SCIENCE, 1979, 44 (03) :831-835

[2]

BERRY MR, 1980, J FOOD SCI, V45, P869, DOI 10.1111/j.1365-2621.1980.tb07468.x

[3]

BIGELOW WD, 1920, NATL CANNERS ASS B L, V16

[4]

CLIFCORN HE, 1950, FOOD TECHNOL, V4, P450

[5]

EVANS HL, 1954, FOOD TECHNOL-CHICAGO, V8, P258

[6] EFFECT OF TEMPERATURE DEVIATION ON PROCESS STERILIZATION VALUE WITH CONTINUOUS AGITATING RETORTS [J].

HOUTZER, RL ;

HILL, RC .

JOURNAL OF FOOD SCIENCE, 1977, 42 (03) :775-777

[7] EFFECT OF FILL WEIGHT ON THE F-VALUE DELIVERED TO 2 STYLES OF GREEN BEANS PROCESSED IN A STERILMATIC RETORT [J].

JONES, AT ;

PFLUG, IJ ;

BLANCHETT, R .

JOURNAL OF FOOD SCIENCE, 1980, 45 (02) :217-220

[8] MEASURING STERILIZING VALUES IN CONTAINERS OF FOOD USING THERMOCOUPLES AND BIOLOGICAL INDICATOR UNITS [J].

PFLUG, IJ ;

SMITH, G ;

HOLCOMB, R ;

BLANCHETT, R .

JOURNAL OF FOOD PROTECTION, 1980, 43 (02) :119-&

[9]

Stumbo C. R., 1973, THERMOBACTERIOLOGY F

[10]

WILSON CK, 1953, 46TH P ANN CONV NAT

← 1 2 →