COMPARISON OF STERILIZATION VALUES FROM HEAT PENETRATION AND SPORE COUNT REDUCTION IN AGITATING RETORTS

被引：5

作者：

BERRY, MR ^{[1
]}

BRADSHAW, JG ^{[1
]}

机构：

[1] US FDA,BACTERIAL PHYSIOL BRANCH,DIV MICROBIOL,CINCINNATI,OH 45226

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11160.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：477 / &

共 14 条

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

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