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Thickness and compositional effects on surface heating rate of bologna during in-package pasteurization.
Effect of combining nisin and/or lysozyme with in-package pasteurization on thermal inactivation of Listeria monocytogenes in ready-to-eat turkey bologna.
The Effects of Residual Air and Viscosity on the Rate of Heat Penetration of Retort Food Simulant in Pouch When Using Static and Oscillating Motions.