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- [1] The development of an enzymic time temperature integrator to assess thermal efficacy of sterilization of low-acid canned foods .1.FOOD BIOTECHNOLOGY, 1997, 11 (02) : 147 - 168VanLoey, AMHaentjens, THHendrickx, METobback, PP
- [2] The use of an enzymic time temperature integrator to monitor lethal efficacy of sterilization of low-acid canned foods .2.FOOD BIOTECHNOLOGY, 1997, 11 (02) : 169 - 188VanLoey, AMHaentjens, THSmout, CHendrickx, METobback, PP
- [3] ON THE IMPROVEMENT OF THIAMINE RETENTION DURING THERMAL-PROCESSING OF CANNED LOW-ACID FOODSANALES DE LA ASOCIACION QUIMICA ARGENTINA, 1992, 80 (06): : 479 - 485ALZAMORA, SMCHIRIFE, JBRIOZZO, J
- [4] Clostridium botulinum and its control in low-acid canned foodsFOOD SCIENCE AND BIOTECHNOLOGY, 2006, 15 (04) : 499 - 505Reddy, N. RukmaSkinner, Guy E.Oh, Sangsuk
- [6] Temperature-time relations in canned foods during sterilizationJOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY-US, 1919, 11 (05): : 657 - 664Thompson, CE
- [7] US Food and Drug Administration requirements for the processing of low-acid canned foodsFOOD SCIENCE AND BIOTECHNOLOGY, 2003, 12 (06) : 705 - 720Cole, WROh, S
- [8] IMPROVEMENT OF THIAMIN RETENTION IN CANNED LOW-ACID FOODS THROUGH PH ADJUSTMENTJOURNAL OF FOOD SCIENCE, 1987, 52 (03) : 827 - +BRIOZZO, JBASUALDO, RNCARRERA, PAALZAMORA, SMCHIRIFE, J
- [9] COLLABORATIVE STUDY OF PROCEDURE FOR DETERMINING COMMERCIAL STERILITY OF LOW-ACID CANNED FOODSJOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1970, 53 (04): : 713 - &DENNY, CB
- [10] COLLABORATIVE STUDY OF A METHOD FOR DETERMINATION OF COMMERCIAL STERILITY OF LOW-ACID CANNED FOODSJOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1972, 55 (03): : 613 - &DENNY, CB
