New Process for Sterilizing Cans of Apricot Puree,

Abstract

The new process for sterilizing apricot puree in cans provides liquidation of spores Cl. botulinum within acceptable limits and does not impair the quality of the canned food.

Document Details

Document Type
Technical Report
Publication Date
Jan 04, 1974
Accession Number
AD0776093

Entities

People

  • B. L. Flaumenbaum
  • M. I. Fedotov
  • M. V. Raevskaya
  • S. A. Mordvinova

Organizations

  • United States Army Foreign Science and Technology Center

Tags

Communities of Interest

  • Materials and Manufacturing Processes

DTIC Thesaurus Topics

  • Canned Foods
  • Food

Fields of Study

  • Agricultural and Food sciences