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3 research outputs found
Home-Canning of Food: Effect of a Higher Process Temperature (121oC) on the Quality of Low-Acid Foods.
Author
Amerine M.A.
Francis F.J.
+8 more
Lund D.B.
Nordsiden K.L.
Stumbo C.R.
Stumbo C.R.
Thompson D.R.
Voisey P.W.
Wallace M.J.
Zottola E.A.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
THERMAL INACTIVATION OF Clostridium sporogenes PA 3679 AND Bacillus stearothermophilus 1518 IN LOW-ACID HOME-CANNED FOODS
Author
Busta F.F.
Cover S.
+13 more
Cover S.
Esselen W.B.
Esty J.R.
Goeke D.J.
National Canners Association
Nordsiden K.L.
Spencer R.
Stumbo C.R.
Stumbo C.R.
Tischer R.G.
Toepfer E.W.
USDA
Zottola E.A.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
HOME CANNING OF FOOD: RISKS RESULTING FROM ERRORS IN PROCESSING
Author
Anon
Anon
+40 more
Ball C.O.
Bendix G.H.
Blaisdell J.L.
Board P.W.
Brown M.R.W.
Cohen J.S.
Dietrick W.C.
Dwivedi B.K.
Fagerson I.S.
Farrer K.T.H.
Fsgerson I.S.
Gupte S.M.
Hayakawa K.I.
Herrmann J.
Hiddink J.
Jackson J.M.
Kahn L.N.
Kaplan A.M.
Larson K.C.
Lenz M.K.
Lund D.B.
Mulley E.A.
National Canners Association.
Nordsiden K.L.
Perkins W.E.
Pflug I.J.
Pflug I.J.
Powers J.J.
Reed J.M.
Reichert J.E.
Sognefest P.
Stumbo CR.
Timbers G.E.
Townsend C.T.
Townsend C.T.
Townsend C.T.
Wolberg J.R.
Xezones H.
Zottola E.A.
Zottola E.A.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref