Artículo
Davey, K.R.; Alzamora, S.M.; de Alimentos, T. "Letter to the Editor" (1989) International Journal of Food Science & Technology. 24(5):573-574
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Registro:
| Documento: | Artículo |
| Título: | Letter to the Editor |
| Autor: | Davey, K.R.; Alzamora, S.M.; de Alimentos, T. |
| Filiación: | Csiro, Division of Food Research, Meat Research Laboratory, PO Box 12, Cannon Hill, Queensland, 4170, Australia Departamento de Industrias Ciudad Universitaria, Buenos Aires, Argentina |
| Año: | 1989 |
| Volumen: | 24 |
| Número: | 5 |
| Página de inicio: | 573 |
| Página de fin: | 574 |
| DOI: | http://dx.doi.org/10.1111/j.1365-2621.1989.tb00682.x |
| Título revista: | International Journal of Food Science & Technology |
| Título revista abreviado: | Int. J. Food Sci. Technol. |
| ISSN: | 09505423 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v24_n5_p573_Davey |
Referencias:
- Davey, K.R., (1980), ‘Continuous sterilization of liquid’. Ph.D. thesis, University of Melbourne, Australia; Davey, K.R., A predictive model for combined temperature and water activity on microbial growth during the growth phase (1989) Journal of Applied Bacteriology
- Davey, K.R., Lin, S.H., Wood, D.G., The effect of pH on continuous high‐temperature/short‐time sterilization of liquid foods (1978) AIChE Journal, 24, pp. 537-540. , & 25, 910, 911
- Felicotti, E., Esselen, W.B., Thermal destruction rates of thiamine in pureed meats and vegetables (1957) Food Technology, 11, pp. 77-84
- Mauri, L.M., Alzamora, S.M., Chirife, J., Tomio, M.J., Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity (1989) International Journal of Food Science and Technology, 24, pp. 1-9
- Davey, K.R., Lin, S.H., Wood, D.G., The effect of pH on continuous high‐temperature/short‐time sterilization of liquid foods (1978) AIChE Journal, 24, pp. 537-540. , & 5, 910, 911
- Feliciotti, E., Esselen, W.B., Thermal destruction rates of thiamine in pureed meats and vegetables (1957) Food Technology, 11, pp. 77-84
- Mauri, L.M., Alzamora, S.M., Chirife, J., Tomio, M.J., Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity International Journal of Food Science and Technology, 24, pp. 1-9. , 1989
- Petriella, C., Resnik, S.L., Lozano, R.D., Chirife, J., Kinetics of deteriorative reactions in model food systems of high water activity: color changes due to nonenzymatic browning (1985) Journal of Food Science, 50, p. 662
Citas:
---------- APA ----------
Davey, K.R., Alzamora, S.M. & de Alimentos, T. (1989) . Letter to the Editor. International Journal of Food Science & Technology, 24(5), 573-574.http://dx.doi.org/10.1111/j.1365-2621.1989.tb00682.x
---------- CHICAGO ----------
Davey, K.R., Alzamora, S.M., de Alimentos, T. "Letter to the Editor" . International Journal of Food Science & Technology 24, no. 5 (1989) : 573-574.http://dx.doi.org/10.1111/j.1365-2621.1989.tb00682.x
---------- MLA ----------
Davey, K.R., Alzamora, S.M., de Alimentos, T. "Letter to the Editor" . International Journal of Food Science & Technology, vol. 24, no. 5, 1989, pp. 573-574.http://dx.doi.org/10.1111/j.1365-2621.1989.tb00682.x
---------- VANCOUVER ----------
Davey, K.R., Alzamora, S.M., de Alimentos, T. Letter to the Editor. Int. J. Food Sci. Technol. 1989;24(5):573-574.http://dx.doi.org/10.1111/j.1365-2621.1989.tb00682.x
