![](/img/cover-not-exists.png)
II. The use of an enzymic time temperature integrator to monitor lethal efficacy of sterilization of low‐acid canned foods
Van Loey, A.M., Haentjens, T.H., Smout, C., Hendrickx, M.E., Tobback, P.P.Volume:
11
Language:
english
Journal:
Food Biotechnology
DOI:
10.1080/08905439709549930
Date:
July, 1997
File:
PDF, 864 KB
english, 1997