Microbiological aspects of thermally processed foods

Journal of Applied Microbiology

Volumn 98, Issue 6, 2005, Pages 1381-1386

  Gaze, Joy ^a  

^a CAMPDEN BRI   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD MICROBIOLOGY; FOOD SAFETY; PROCESSED FOODS; THERMAL PROCESSING (FOODS);

CANNED FOOD; CONSUMER DEMANDS; DEATH KINETICS; HEAT PROCESS; KNOWLEDGE REQUIREMENTS; MICRO-ORGANISMS; MINIMALLY PROCESSED FOODS; MINIMUM REQUIREMENTS; PARTICULATES; PROCESSED PRODUCTS;

SAFETY FACTOR;

ALGINIC ACID; POLYMER; SILICONE;

FOOD PROCESSING; FOOD SAFETY; MICROBIOLOGY;

CANNED FOOD; CONFERENCE PAPER; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; HEAT TOLERANCE; HEATING; HUMAN; MICROBIAL GROWTH; MICROBIAL KINETICS; NONHUMAN; PASTEURIZATION; SHELF LIFE; VACUUM; VISCOSITY;

EID: 20444498927     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2005.02636.x     Document Type: Conference Paper

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