摘要
从污染微生物的种类、数量和热杀菌时的温度、罐头食品的成分、罐头食品的形态等因素研究罐头食品杀菌时微生物的耐热性,以提高罐头食品的杀菌效果。
To improve the quality of sterlization, it expounded the factors that affected the heat tolerance from the kind and the number of microorganism, the temperature of heat treatment, the constituents and the morphology of tinned food.
出处
《食品研究与开发》
CAS
北大核心
2007年第10期173-175,共3页
Food Research and Development
关键词
微生物
杀菌
耐热性
罐头食品
tinned food
microorganism
sterilization
heat tolerance
