LETHALITY-FOURIER NUMBER METHOD - EXPERIMENTAL-VERIFICATION OF A MODEL FOR CALCULATING AVERAGE QUALITY FACTOR RETENTION IN CONDUCTION-HEATING CANNED FOODS

被引：29

作者：

LENZ, MK ^{[1
]}

LUND, DB ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12653.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：997 / 1001

页数：5

共 17 条

[1]

ABRAMOWITZ M, 1964, HDB MATHEMATICAL FUN

[2]

AIBA S, 1965, BIOCHEMICAL ENGINEER

[3]

[Anonymous], 1970, OFFICIAL METHODS ANA

[4]

Ball C.O., 1957, STERILIZATION FOOD T

[5]

COHEN JS, 1971, T ASAE, V14, P329

[6]

FELLICIOTTI E, 1957, FOOD TECHNOL, V11, P77

[7]

HAYAKAWA K, 1969, CAN I FOOD TECHNOL J, V2, P167

[8]

JEN Y, 1971, J FOOD SCI, V36, P692

LENZ, MK ;

LUND, DB .

[10]

LENZ MK, 1977, THESIS U WISCONSIN