Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars

Autor:	Isabella Taglieri, Francesca Venturi, Chiara Sanmartin, V. D. E. Vitis, Gianpaolo Andrich, Angela Zinnai
Jazyk:	angličtina
Rok vydání:	2017
Předmět:	Truffle business.industry Chemistry Soil Science Clostridium botulinum Food safety Heat treatment Low acid canned food Agronomy and Crop Science medicine.disease_cause medicine Food science business Food Science
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53be8b75baabd37c28c226c07c7b7284 http://hdl.handle.net/11568/857763 Zobrazit plný text záznamu