INFLUENCE OF Z-VALUE OF CLOSTRIDIUM-BOTULINUM ON ACCURACY OF PROCESS CALCULATIONS

被引：24

作者：

PERKINS, WE ^{[1
]}

ASHTON, DH ^{[1
]}

EVANCHO, GM ^{[1
]}

机构：

[1] CAMPBELL INST FOOD RES, CAMPBELL PL, CAMDEN, NJ 08101 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb01049.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1189 / 1192

页数：4

共 18 条

[1]

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[2] A RAPID PLATE METHOD OF COUNTING SPORES OF CLOSTRIDIUM-BOTULINUM [J].

ANDERSEN, AA .

[3]

BIGELOW WD, 1920, 16L NATL CANN ASS RE

[4]

CHEFTEL H, 1963, 14 JJ CARN FORG BASS

[5] THE HEAT RESISTANCE OF B. BOTULINUS SPORES [J].

Esty, J. Russell .

Esty, JR ;

Meyer, KF .

[7]

HERSOM AC, 1964, CANNED FOODS INTRO T

[8] UNCERTAINTIES IN CANNING PROCESS CALCULATIONS [J].

HICKS, EW .

[9]

PERKINS WE, 1964, BOTULISM, P187

[10]

RICHARDSON AC, 1938, FOOD RES, V3, P323