Z-value (temperature)

<h2 id="see-also">See also</h2>
<ul><li><a href="/facts/Pasteurisation/LnpM2tK1">Pasteurisation</a></li>
<li><a href="/facts/Food_microbiology/LwkNbBWg">Food microbiology</a></li>
<li><a href="/facts/Sterilisation_(microbiology)/ajVXFl7a">Sterilisation</a></li>
<li>Thermobacteriology</li></ul>

<h3>General references</h3>
<ul><li>Singh, R. Paul (2014). <i>Introduction to Food Engineering</i>. U.S.A: Academic Press. pp. 431–441. <a href="/facts/ISBN_(identifier)/15AdSPa9">ISBN</a> 978-0-12-398530-9.</li>
<li>McLandsborough, Lynne Ann (2004). <a href="https://books.google.com/books?id=1ykhq65XwxcC&q=%22Z-value%22+%22thermal+destruction+curve%22&pg=PA121"><i>Food microbiology laboratory</i></a>. CRC Press. p. 121. <a href="/facts/ISBN_(identifier)/15AdSPa9">ISBN</a> 0-8493-1267-1.</li></ul>

<h2 id="references">References</h2>

<ol>
<li id="fn:1"><p>Stumbo C.R., Thermobacteriology in Food Processing, 1973. ISBN 0080886477, 9780080886473 <a href="/wiki/ISBN_(identifier)" target="_blank">/wiki/ISBN_(identifier)</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li>
<li id="fn:2"><p>Holdsworth S.D, Aseptic Processing and Packaging of Food Products, 1992.  ISBN 185166775X, 9781851667758 <a href="/wiki/ISBN_(identifier)" target="_blank">/wiki/ISBN_(identifier)</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li>
</ol>

Z-value (temperature) open-in-new

Z-value (temperature)