THIAMINE: A CHEMICAL INDEX OF THE STERILIZATION EFFICACY OF THERMAL PROCESSING

Sterilization in Food Technology

Fred C. Baselt · American Journal of Public Health and the Nations Health · 1957 · 350 citations

Agriculture, Food Science, Food Engineering +11

CHANGES IN HYDRATION, SOLUBILITY AND CHARGES OF MUSCLE PROTEINS DURING HEATING OF MEAT ^a

Reiner Hamm, F. E. Deatherage · Journal of Food Science · 1960 · 220 citations

Agriculture, Biochemistry, Food Science +11

THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT

P. E. Bouton, P. V. HARRIS · Journal of Food Science · 1972 · 180 citations

Agriculture, Food Science, Food Rheology +9

A PROCEDURE FOR ESTIMATING STERILIZATION OF AND QUALITY FACTOR DEGRADATION IN THERMALLY PROCESSED FOODS

Y. JEN, James E. Manson, C. R. STUMBO et al. · Journal of Food Science · 1971 · 50 citations

Agriculture, Food Science, Food Analysis +15

Heating Curves. Theory and Practical Application

F. C. W. Olson, J. M. Jackson · Industrial & Engineering Chemistry · 1942 · 44 citations

Natural Sciences, Chemistry, Analytical Chemistry +5