DISACCHARIDE HYDROLYSIS AS A PREDICTIVE MEASUREMENT FOR THE EFFICACY OF HEAT STERILIZATION IN CANNED FOODS.

DISACCHARIDE HYDROLYSIS AS A PREDICTIVE MEASUREMENT FOR THE EFFICACY OF HEAT STERILIZATION IN CANNED FOODS.

Abstract not available

Bibliographic Details
Main Author:	LOU, WEN CHIN
Language:	ENG
Published:	ScholarWorks@UMass Amherst 1977
Subjects:	Food science
Online Access:	https://scholarworks.umass.edu/dissertations/AAI7730621

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