Irradiation-heat Processing of Canned Foods
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چکیده
HARRIS, R. J. C. 1954 Biological applications of freezing and drying. Academic Press, Inc., New York, New York. HECKLY, R. J. 1955 Rapid and precise measurement of moisture in biological materials. Science, 122, 760-761. MERYMAN, H. T. 1956 Mechanics of freezing in living tissues. Science, 124, 515-521. MILES, A. A., MISRA, S. S., AND IRWIN, J. 0. 1938 The estimation of bactericidal power of the blood. J. Hyg. (Cambridge), 38, 732-749. ROGERS, L. A. 1914 The preparation of dried cultures. J. Infectious Diseases, 14, 100-123. WASSERMAN, A. E. AND HOPKINS, W. J. 1957 Studies in the recovery of viable cells of freeze-dried Serratia marcescens. Appl. Microbiol., 5, 295-300.
منابع مشابه
Combined Irradiation-Heat Processing of Canned Foods
The quantity of ionizing radiations needed to sterilize canned foods generally impairs both their nutritive qualities and palatability (Hannan, 1955; Schultz et al., 1956). However, thermal processes also lower these qualities in canned foods (Stumbo, 1949). In both instances, the extent of damage increases with the severity of the treatments. Consequently, the heat processing schedules that ar...
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تاریخ انتشار 2005