SAFETY CONSIDERATIONS FOR OHMICALLY HEATED, ASEPTICALLY PROCESSED, MULTIPHASE LOW-ACID FOOD-PRODUCTS

Authors
LARKIN JW SPINAK SH
Citation
Jw. Larkin et Sh. Spinak, SAFETY CONSIDERATIONS FOR OHMICALLY HEATED, ASEPTICALLY PROCESSED, MULTIPHASE LOW-ACID FOOD-PRODUCTS, Food technology, 50(5), 1996, pp. 242-245
Citations number
17
Categorie Soggetti
Food Science & Tenology
Journal title
Food technology → ACNP
ISSN journal
00156639
Volume
50
Issue
5
Year of publication
1996
Pages
242 - 245
Database
ISI
SICI code
0015-6639(1996)50:5<242:SCFOHA>2.0.ZU;2-E
Abstract
The uniqueness of an ohmic heater requires an understanding of critica l factors not typical to a conduction-heated food product