EFFECT OF PH ON CONTINUOUS HIGH-TEMPERATURE-SHORT-TIME STERILIZATION OF LIQUID FOODS

被引：31

作者：

DAVEY, KR ^{[1
]}

LIN, SH ^{[1
]}

WOOD, DG ^{[1
]}

机构：

[1] UNIV MELBOURNE, DEPT CHEM ENGN, PARKVILLE 3052, VICTORIA, AUSTRALIA

来源：

关键词：

D O I：

10.1002/aic.690240322

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

引用

页码：537 / 540

页数：4

共 9 条

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[2]

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GARRETT, ER .

JOURNAL OF THE AMERICAN PHARMACEUTICAL ASSOCIATION, 1956, 45 (03) :171-178

[4]

HOLDSWORTH SC, 1969, PROCESS BIOCHEM, V11, P57

[5]

LEVINE S., 1956, Food Research, V21, P295

LIN, SH .

[7] CONTINUOUS STERILIZATION OF MEDIA IN BIOCHEMICAL PROCESSES [J].

PFIEFER, VF ;

VOJNOVICH, C .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1952, 44 (08) :1940-1946

[8]

RICHARDS JW, 1965, BRIT CHEM ENG PR TEC, V10, P166

[9]

Xezones H., 1965, FOOD TECHNOL, V19, P113