共 50 条
- [41] FATE OF SALMONELLA-TYPHIMURIUM IN MANUFACTURE AND RIPENING OF LOW-ACID CHEDDAR CHEESE JOURNAL OF MILK AND FOOD TECHNOLOGY, 1970, 33 (07): : 280 - +
- [43] PHYSICAL TEXTURE AS AN INDICATOR OF PROCESSING CONDITIONS FOR CANNING LOW-ACID ARTICHOKE HEARTS INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1992, 27 (01): : 41 - 48
- [44] COLLABORATIVE STUDY OF PROCEDURE FOR DETERMINING COMMERCIAL STERILITY OF LOW-ACID CANNED FOODS JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1970, 53 (04): : 713 - &
- [49] COLLABORATIVE STUDY OF A METHOD FOR DETERMINATION OF COMMERCIAL STERILITY OF LOW-ACID CANNED FOODS JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1972, 55 (03): : 613 - &