The effects of static, oscillating, and oscillating with dwell time retort motions on the rate of heat penetration of a food simulant processed in a pouch.

Autor: MacNaughton, Mollye S.1, Whiteside, William S.1 wwhtsd@clemson.edu, Rieck, James R.2, Thomas, Ronald L.1
Zdroj: Journal of Food Processing & Preservation. Jan2018, Vol. 42 Issue 1, pn/a-1. 4p.
Databáze: Business Source Ultimate
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