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au.\*:("PERKIN AG")

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A LABORATORY-SCALE ULTRA-HIGH-TEMPERATURE MILK STERILIZER FOR BATCH OPERATION = STERILISATEUR UHT DE LABORATOIRE POUR LE LAIT PERMETTANT D'OPERER CHARGE PAR CHARGEPERKIN AG.1974; J. DAIRY RES.; G.B.; DA. 1974; VOL. 41; NO 1; PP. 55-63; H.T. 1; BIBL. 11 REF.Article

THERMAL DEATH KINETICS OF BACILLUS STEAROTHERMOPHILUS SPORES AT ULTRA HIGH TEMPERATURES. III. RELATIONSHIP BETWEEN DATA FROM CAPILLARY TUBE EXPERIMENTS AND FROM UHT STERILIZERS.BURTON H; PERKIN AG; DAVIES FL et al.1977; J. FOOD TECHNOL.; G.B.; DA. 1977; VOL. 12; NO 2; PP. 149-161; BIBL. 8 REF.Article

EFFECTS OF ADDING POTASSIUM IODATE TO MILK BEFORE UHT TREATMENT. I: REDUCTION IN THE AMOUNT OF DEPOSIT ON THE HEATED SURFACESSKUDDER PJ; THOMAS EL; PAVEY JA et al.1981; J. DAIRY RES.; ISSN 0022-0299; GBR; DA. 1981; VOL. 48; NO 1; PP. 99-113; BIBL. 45 REF.Article

THERMAL DEATH KINETICS OF BACILLUS STEAROTHERMOPHILUS SPORES AT ULTRA HIGH TEMPERATURES. I. LABORATORY DETERMINATION OF TEMPERATURE COEFFICIENTS.DAVIES FL; UNDERWOOD HM; PERKIN AG et al.1977; J. FOOD TECHNOL.; G.B.; DA. 1977; VOL. 12; NO 2; PP. 115-129; BIBL. 18 REF.Article

THERMAL DEATH KINETICS OF BACILLUS STEAROTHERMOPHILUS SPORES AT ULTRA HIGH TEMPERATURES. II. EFFECT OF HEATING PERIOD ON EXPERIMENTAL RESULTS.PERKIN AG; BURTON H; UNDERWOOD HM et al.1977; J. FOOD TECHNOL.; G.B.; DA. 1977; VOL. 12; NO 2; PP. 130-148; BIBL. 10 REF.Article

THE EFFECT OF OXYGEN CONTENT ON FLAVOUR AND CHEMICAL CHANGES DURING ASEPTIC STORAGE OF WHOLE MILK AFTER ULTRA-HIGH-TEMPERATURE PROCESSING = EFFET DE LA TENEUR EN OXYGENE SUR LES MODIFICATIONS DE FLAVEUR ET CHIMIQUES AU COURS DE L'ENTREPOSAGE ASEPTIQUE DE LAIT ENTIER APRES STERILISATION A ULTRA-HAUTE TEMPERATURETHOMAS EL; BURTON H; FORD JE et al.1975; J. DAIRY RES.; G.B.; DA. 1975; VOL. 42; NO 2; PP. 285-295; BIBL. 19 REF.Article

DETERMINATION OF BACTERIAL SPORE INACTIVATION AT HIGH TEMPERATUREPERKIN AG; DAVIES FL; NEAVES P et al.1980; SOC. APPL. BACTERIOL. TECH. SER.; ISSN 0583-8924; GBR; DA. 1980; NO 15; PP. 173-188; BIBL. 22 REF.Article

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