Zobrazeno 1 - 10
of 45
pro vyhledávání: '"C.R. Stumbo"'
Publikováno v:
Journal of Dairy Science. 47:8-12
Summary Nisin was used to aid heat sterilization of chocolate-flavored milk at levels ranging from 0 to 800 Reading Units per ml. Heat treatments given the chocolate-flavored milk ranged from an F value of 0.2 to 9.0. The relationship between the per
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68912260b7c9e956e42b1ecd4232a62b
https://doi.org/10.3168/jds.s0022-0302(64)88573-8
https://doi.org/10.3168/jds.s0022-0302(64)88573-8
Autor:
C.R. Stumbo
Publisher Summary This chapter discusses thermobacteriology as it is applied to food processing with a brief description of the methods of process evaluation, special attention being given to fundamental concepts on which development of the methods i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3af3a8bff27bdbff00259bd2dc00dcb6
https://doi.org/10.1016/s0065-2628(08)60041-5
https://doi.org/10.1016/s0065-2628(08)60041-5
