Comparison of carotenoid content in fresh, frozen and canned corn
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D- and Z-values of microflora in tuna mince during moist- and dry-heating
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Determination of Thermal Process Requirements for Baked Soybeans Canned in Brine and Tomato Sauce -
A Comparative Study of the Methods of Process Calculation
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Effect of selected canning methods on trypsin inhibitor activity, sterilization value, and firmness of canned navy beans
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Heat transfer analysis of canned food sterilization in a still retort
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Heat transfer in food processing- ensuring product quality and safety
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Improving canned food quality with variable retort temperature processes
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Long-life ambient food packaging - A history - from the tin can to plastics and beyond
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Maximizing the nutritional value of fruits & vegetables
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Nutritional comparison of fresh, frozen, and canned fruits and vegetables II_ Vitamin A and carotenoids, vitamin E, minerals and fiber
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Optimisation of thermal processing—a review
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Temperature dependence of F-, D- and z-values used in steam sterilization processes
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Thermal evaluation of food processes- The role of a reference temperature
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Thermal processing and quality - Principles and overview
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Tin in canned food - a review and understanding of occurrence and effect
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