CALCULATION OF REQUIRED HOLD TIME OF ASEPTICALLY PROCESSED LOW ACID FOODS CONTAINING PARTICULATES UTILIZING THE BALL METHOD

被引：19

作者：

DAIL, R

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1985.tb10570.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1703 / 1706

页数：4

相关论文

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