HEATING CHARACTERISTICS OF RAVIOLI IN BRINE AND IN TOMATO SAUCE PROCESSED IN AGITATING RETORTS

被引：7

作者：

BERRY, MR ^{[1
]}

BRADSHAW, JG ^{[1
]}

KOHNHORST, AL ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13803.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：815 / 822

页数：8

共 16 条

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[2] HEATING CHARACTERISTICS OF WHOLE KERNEL CORN PROCESSED IN A STERITORT [J].

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[3]

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[4] HEATING CHARACTERISTICS OF HOMOGENEOUS MILK-BASED FORMULAS IN CANS PROCESSED IN AN AGITATING RETORT [J].

BERRY, MR ;

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[5]

BERRY MR, 1982, J FOOD SCI, V47, P1968

[6]

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

[7]

DERUYTER PW, 1973, FOOD TECHNOL, V27, P44

[8]

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[9] 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

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

JONES, AT ;

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BLANCHETT, R .

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

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