THE EFFECT OF PH ON CONTINUOUS HIGH-TEMPERATURE/SHORT-TIME STERILIZATION OF LIQUID FOODS
- Author
- DAVEY KR; LIN SH; WOOD DG
DEP. CHEM. ENG., UNIV. MELBOURNE, PARKVILLE, VICTORIA 3052, AUST. - Source
- A.I.CH. E.J., NEW YORK; USA; DA. 1978; VOL. 24; NO 3; PP. 537-540; BIBL. 9 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- ALIMENT LIQUIDE STERILISATION CHALEUR TEMPERATURE CONTINU PH TECHNOLOGIE ALIMENTAIRE INDUSTRIE ALIMENTAIRE CONSERVATION PROCEDE MICROBIOLOGIE
- Keyword (en)
- FOOD LIQUID STERILIZATION HEAT TEMPERATURE CONTINUOUS FOOD TECHNOLOGY FOOD INDUSTRY OPERATING PROCESS MICROBIOLOGY
- Keyword (es)
- MICROBIOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7950148601
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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