Standardization of Thermal Processes for Local Foods with Emphasis on Low-Acid Foods
The minimum process for selected low acid foods was established based on the thermal death time (TDT) of P.A. 3679 in the food and the heat penetration characteristics of the food products. The products studied were: (a) vegetable products - green papaya, langka, sitao, mushroom, waterchestnut and b...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of the Philippines
1980-01-01
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| Series: | Science Diliman |
| Subjects: | |
| Online Access: | http://journals.upd.edu.ph/index.php/sciencediliman/article/view/348/746 |