Biological validation of tomato pulp continuous heat process

Journal of Food Process Engineering

Volumn 27, Issue 6, 2004, Pages 449-463

  De Paula Pacheco, Cristiana ^a   De Massaguer, Pilar Rodriguez ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ACCIDENT PREVENTION; DRUG PRODUCTS; FOOD PRODUCTS; HEAT RESISTANCE; HEAT TREATMENT; MICROORGANISMS; PH EFFECTS;

HEAT PROCESS; HEAT-RESISTANCE MOLDS; TOMATO BALLS; TOMATO PULPS;

PULP;

DRUGS; HEAT TREATMENT; INOCULATION; MICROORGANISMS; PH; PULPS; SAFETY; TOMATOES;

BACILLUS COAGULANS; BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM; LYCOPERSICON ESCULENTUM; NEOSARTORYA; NEOSARTORYA FISCHERI;

EID: 20444505968     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2004.00384.x     Document Type: Article

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