Establishing Thermal Processes for Heterogeneous Foods to be Processed Aseptically: A Theoretical Comparison of Process Development Methods-Reference-Cited by-同舟云学术

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Establishing Thermal Processes for Heterogeneous Foods to be Processed Aseptically: A Theoretical Comparison of Process Development Methods

Published:1989-01 Issue:1 Volume:54 Page:198-204
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CHANDARANA D.I.,GAVIN AUSTIN

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb08601.x/fullpdf

Reference28 articles.

1. D.I. Chandarana, 1987 . Unpublished Data. National Food Processors Association, Washington, DC.

2. S.Y. Chang, and R.T. Toledo, 1987 . Influence of fluid to particle heat transfer coefficient on microbial and enzyme inactivation . Presented at the IFT Annual Meeting, Las Vegas, NV, June 16-19.

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