OPTIMAL RETORT TEMPERATURE PROFILE IN OPTIMIZING THIAMIN RETENTION IN CONDUCTION-TYPE HEATING OF CANNED FOODS

✍ Scribed by I. SAGUY; M. KAREL

• Book ID: 108803852
• Publisher: Institute of Food Technologists
• Year: 1979
• Tongue: English
• Weight: 701 KB
• Volume: 44
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1979.tb06468.x