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Original Articles

Development of Required Time Temperature Relationships for Effective Flash PasteurizationFootnote1

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Pages 144-149 | Received 25 Jul 1977, Published online: 06 Feb 2018

Literature Cited

  • AMERICAN PUBLIC HEALTH ASSOCIATION. Compendium of Methods for the Microbiological Examination of Foods. p. 52. The Association: Washington, D.C. (1976).
  • Block, S. S. “Disinfection, Sterilization and Preservation,” (2nd ed.), p. 942. Henry Kimpton Publishers: London, England (1977).
  • Dallyn, H., and Falloon, W. C. The Brewer 62(745): 354 (1976).
  • Del Vecchio, H. W., Dayharsh, C. A., and Baselt, F. C. Amer. Soc. Brew. Chem., Proc., 1951, p. 45.
  • Frazier, W. C. “Food Microbiology,” (2nd ed.), p. 84–85, McGraw-Hill, Inc.: New York (1967).
  • Olshausen, J. J. Brew. Dig. 25(8): 51 (1950).
  • Scruggs, C. E., and Baselt, F. C. Wallerstein Lab. Commun. 18: 159 (1955).

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