II. The use of an enzymic time temperature integrator to monitor lethal efficacy of sterilization of low-acid canned foods

Food Biotechnology

Volumn 11, Issue 2, 1997, Pages 169-188

  Van Loey, A M ^a   Haentjens, T H ^a   Smout, C ^a   Hendrickx, M E ^a   Tobback, P P ^a  

^a Flanders Center of Postharvest Technology   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

CASCADES (FLUID MECHANICS); COMPUTER SIMULATION; ENZYMES; PH; ROTATIONAL FLOW; SALTS; SOLUTIONS; STERILIZATION (CLEANING); VISCOSITY;

BACILLUS SUBTILIS AMYLASE; LOW ACID CANNED FOODS;

CANNING;

EID: 0031188294     PISSN: 08905436     EISSN: None     Source Type: Journal    
DOI: 10.1080/08905439709549930     Document Type: Article

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