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References

Оглавление

1 Appert, N. (1810). The Book for All Households or the Art of Preserving Animal and Vegetable Substances for Many Years. Glass Container Association of America. Translated by K.G. Bitting (1920).

2 Bauman, H.E. (1974). The HACCP concept and microbiological hazard categories. Food Technology 28 (9): 30–32. 74.

3 Bitting, A.W. (1937). Appertizing or The Art of Canning; its History and Development. San Francisco, CA: The Trade Pressroom.

4 Codex Alimentarius (1997). Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application. Annex to CAC/RCP 1‐1969, Rev. 3.

5 Dick, S.J. and Launius, R.D. (2007). Societal Impact of Spaceflight, NASA History Series. Washington, DC. Chapter 12.

6 Ecklund, O.F. (1949). Apparatus for the measurement of the rate of heat penetration in canned foods. Food Technology 3 (7): 231–233.

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9 Goldblith, S.A. (1971b). A condensed history of the science and technology of thermal processing – part 1. Food Technology 25: 1256–1262.

10 Goldblith, S.A. (1972). A condensed history of the science and technology of thermal processing – part 2. Food Technology 26: 64–69.

11 Knock, G.G. (1952). Survey of soils for spores of Clostridium botulinum (union of South Africa and South West Africa). Journal of the Science of Food and Agriculture 2: 86.

12 Park, D.K. (1996). Establishing Safe Thermal Processes by Calculation Method Selection. TechniCAL, Inc. Library.

13 Patashnik, P. (1953). A simplified procedure for thermal process evaluation. Food Technology 7: 1.

14 Safe Food Alliance Team 2013. The History of HACCP. http://www.safefoodalliance.com.

15 Teixeira, A.A., Dixon, J.R., Zahradnik, J.W., and Zinsmeister, G.E. (1969). Computer determination of spore survival distribution in thermally‐processed conduction heated foods. Food Technology 23: 352–354.

16 Tucker G.S. (2008). History of the Minimum Botulinum Cook for Low‐Acid Canned Foods. Confidential R&D Report No 260, Campden BRI.

17 Warner, E.J. and Waterbury, C.T., Hitchcock, E.E. (1858). Instrument For Opening Cans. US Patent 1 90 63A. Issued 5 January 1858. Patent Number 19,063 – Can Opener. 19,063.

18 Wikipedia (2020). Peter Durand, Nicolas Appert, French Revolution, Napoleonic Wars, Canning, Can Opener. http://en.wiki.org/wiki/ (accessed 2020).

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