SHELF-LIFE OF CANNED FOODS

被引：0
|
作者：
SOMERS, II
机构：
来源：
ASSOCIATION OF FOOD & DRUG OFFICIALS QUARTERLY BULLETIN | 1978年 / 42卷 / 04期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：272 / 277
页数：6
相关论文
共 50 条
  • [1] SHELF-LIFE OF CANNED FOODS
    BEACHAM, LM
    [J]. ASSOCIATION OF FOOD & DRUG OFFICIALS QUARTERLY BULLETIN, 1977, 41 (03): : 213 - 216
  • [2] SHELF-LIFE EVALUATION OF CANNED FOODS
    CATALA, R
    [J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1985, 25 (01): : 1 - 14
  • [3] ELECTROCHEMICAL EVALUATION OF SHELF-LIFE OF FOODS CANNED IN LACQUERED TINPLATE CANS
    CATALA, R
    CABANES, JM
    [J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1985, 25 (04): : 521 - 531
  • [4] ACCELERATED SHELF-LIFE TESTING OF FOODS
    LABUZA, TP
    SCHMIDL, MK
    [J]. FOOD TECHNOLOGY, 1985, 39 (09) : 57 - &
  • [5] ON THE INCREASE OF THE SHELF-LIFE OF FOODS BY IRRADIATION
    KISS, I
    FARKAS, J
    [J]. ELELMEZESI IPAR, 1983, 37 (03): : 81 - 84
  • [6] REFRIGERATED FOODS WITH EXTENDED SHELF-LIFE
    STILES, ME
    [J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1988, 21 (04): : 372 - 372
  • [7] Multivariate accelerated shelf-life testing: a novel approach for determining the shelf-life of foods
    Pedro, Andre M. K.
    Ferreira, Marcia M. C.
    [J]. JOURNAL OF CHEMOMETRICS, 2006, 20 (1-2) : 76 - 83
  • [8] Shelf-life Prediction of Canned "Nasi Uduk" Using Accelerated Shelf-life Test (ASLT)-Arrhenius Model
    Kurniadi, Muhamad
    Salam, Nur
    Kusumaningrum, Annisa
    Nursiwi, Asri
    Angwar, Mukhamad
    Susanto, Agus
    Nurhikmat, Asep
    Triwiyono
    Frediansyah, Andri
    [J]. INTERNATIONAL CONFERENCE ON ENGINEERING, SCIENCE AND NANOTECHNOLOGY 2016 (ICESNANO 2016), 2017, 1788
  • [9] WHITHER LONG SHELF-LIFE REFRIGERATED FOODS
    WARNE, D
    [J]. FOOD AUSTRALIA, 1995, 47 (08): : 375 - 378
  • [10] AN OVERVIEW OF SHELF-LIFE MODELS FOR PACKAGED FOODS
    Yam, Kit Keith L.
    [J]. ITALIAN JOURNAL OF FOOD SCIENCE, 2003, 15 : 3 - 4
12345