The effect of pH on continuous high‐temperature/short‐time sterilization of liquid foods
- 1 May 1978
- journal article
- r and-d-note
- Published by Wiley in AIChE Journal
- Vol. 24 (3), 537-540
- https://doi.org/10.1002/aic.690240322
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Continuous high-temperature/short-time sterilization of liquid foods with steam-injection heatingChemical Engineering Science, 1976
- DETERMINATION OF THE THERMAL DEATH RATE OF BACTERIAJournal of Food Science, 1956
- Prediction of Stability in Pharmaceutical Preparations II: Vitamin Stability in Liquid Multivitamin PreparationsJournal of the American Pharmaceutical Association (Scientific ed.), 1956
- CONTINUOUS STERILIZATION OF MEDIA IN BIOCHEMICAL PROCESSESIndustrial & Engineering Chemistry, 1952