Thermal processing of foods, a retrospective .2. On-line methods for ensuring commercial sterility

被引：2
|
作者：
Ramesh, MN
Kumar, MA
Prapulla, SG
Mahadevaiah, M
机构：
[1] CENT FOOD TECHNOL RES INST, CENT INSTRUMENTS FACIL, MYSORE 570013, KARNATAKA, INDIA
[2] CENT FOOD TECHNOL RES INST, FERMENTAT TECHNOL & BIOENGN DEPT, MYSORE 570013, KARNATAKA, INDIA
[3] CENT FOOD TECHNOL RES INST, FOOD PACKAGING TECHNOL DEPT, MYSORE 570013, KARNATAKA, INDIA
来源：
ADVANCES IN APPLIED MICROBIOLOGY, VOL 44 | 1997年 / 44卷
关键词：
D O I：
10.1016/S0065-2164(08)70466-0
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：315 / 345
页数：31
相关论文
共 50 条
  • [41] A DOUBLE COMPUTER SYSTEM FOR ON-LINE DATA PROCESSING AT REACTOR FR2
    KRUGER, G
    DIMMLER, G
    ZIPF, G
    HANAK, H
    MERKEL, R
    KERNTECHNIK ISOTOPENTECHNIK UND CHEMIE, 1966, 8 (06): : 273 - &
  • [42] Processing of cardiac valve allografts: 2. Effects of antimicrobial treatment on sterility, structure and mechanical properties
    Farrington M.
    Wreghitt T.
    Matthews I.
    Scarr D.
    Sutehall G.
    Hunt C.J.
    Santiago T.
    Gruys E.
    Voorhout W.
    Ramos T.
    Pegg D.E.
    Cell and Tissue Banking, 2002, 3 (2) : 91 - 103
  • [43] COMMERCIAL OUTLETS AND MARKETING .2. FRUIT PROCESSING .1. THE FRUIT PROCESSING-INDUSTRY
    MUERMANS, L
    DELOORE, A
    REVUE DE L AGRICULTURE, 1989, 42 : 337 - 351
  • [44] DIFFERENTIAL THERMAL-ANALYSIS APPLIED TO EXAMINING BEHAVIOR OF STARCH IN FOODS (THERMAL-BEHAVIOR OF HIGH MOLECULAR SUBSTANCES IN FOODS .2.
    TAKAHASHI, K
    SHIRAI, K
    WADA, K
    KAWAMURA, A
    JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1978, 52 (10): : 441 - 448
  • [45] INTERCOMPARISON OF METHODS FOR THE DETERMINATION OF VITAMINS IN FOODS .2. WATER-SOLUBLE VITAMINS
    HOLLMAN, PCH
    SLANGEN, JH
    WAGSTAFFE, PJ
    FAURE, U
    SOUTHGATE, DAT
    FINGLAS, PM
    ANALYST, 1993, 118 (05) : 481 - 488
  • [46] SENSORY TEST METHODS .2. EFFECT OF PREVIOUS TESTS ON CONSUMER RESPONSE TO FOODS
    HANSON, HL
    DAVIS, JG
    CAMPBELL, AA
    ANDERSON, JH
    LINEWEAVER, H
    FOOD TECHNOLOGY, 1955, 9 (02) : 56 - 59
  • [47] THERMAL RESPONSE OF SPRINKLERS .2. CHARACTERISTICS AND TEST METHODS
    THEOBALD, CR
    WESTLEY, SA
    WHITBREAD, S
    FIRE SAFETY JOURNAL, 1988, 13 (2-3) : 99 - 114
  • [48] THERMAL-RESISTANCE OF MICROORGANISMS .2. METHODS OF MEASUREMENT
    RODRIGO, M
    MARTINEZ, A
    CARBALLO, BM
    REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1991, 31 (04): : 483 - 491
  • [49] Comparison of thermal techniques for glass transition assignment .2. Commercial polymers
    Ferrillo, RG
    Achorn, PJ
    JOURNAL OF APPLIED POLYMER SCIENCE, 1997, 64 (01) : 191 - 195
  • [50] STUDIES IN CANNING PROCESSES .2. THE EFFECTS OF THE VARIATION WITH TEMPERATURE OF THE THERMAL PROPERTIES OF FOODS
    EVANS, HL
    FOOD TECHNOLOGY, 1958, 12 (06) : 276 - 280
12345