SOME ASPECTS OF AHCROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION. PART V. THERMAL DEATH RATES OF SPOILAGE ORGANISMS IN APPLE JUICE
1952; Wiley; Volume: 17; Issue: 1-6 Linguagem: Inglês
10.1111/j.1365-2621.1952.tb16757.x
ISSN1750-3841
AutoresC. R. Marshall, V. T. Walkley,
Tópico(s)Botanical Research and Applications
ResumoJournal of Food ScienceVolume 17, Issue 1-6 p. 204-211 SOME ASPECTS OF AHCROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION. PART V. THERMAL DEATH RATES OF SPOILAGE ORGANISMS IN APPLE JUICE C. R. MARSHALL, Seager, Evans and Go., Ltd., Deptford Bridge, London, EnglandSearch for more papers by this authorV. T. WALKLEY, Seager, Evans and Go., Ltd., Deptford Bridge, London, EnglandSearch for more papers by this author C. R. MARSHALL, Seager, Evans and Go., Ltd., Deptford Bridge, London, EnglandSearch for more papers by this authorV. T. WALKLEY, Seager, Evans and Go., Ltd., Deptford Bridge, London, EnglandSearch for more papers by this author First published: January 1952 https://doi.org/10.1111/j.1365-2621.1952.tb16757.xCitations: 5AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat Citing Literature Volume17, Issue1-6January 1952Pages 204-211 RelatedInformation
Referência(s)