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THERMAL DEATH TIME-TEMPERATURE RELATIONSHIPS OF SALMONELLA TYPHIMURIUM IN CHICKEN MUSCLE

✍ Scribed by DOROTHY L. HUSSEMANN; JO KESSEL BUYSKE

Book ID
108795053
Publisher
Institute of Food Technologists
Year
1954
Tongue
English
Weight
436 KB
Volume
19
Category
Article
ISSN
0022-1147

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## Abstract The first‐order kinetic model of a two‐component system was applied to calculate the necessary parameters using the commercial Mathcad program package during the experimental thermal pasteurisation of Valencia orange juice. Thermostable and thermolabile pectinesterases, accounting for 6