
TY  - JOUR
A1  - Hocking, Ailsa 
A1  - Begum, Mariam 
A1  - Stewart, Cindy 
T1  - Putting the pressure on spoilage fungi
JF  - Microbiology Australia
JO  - Microbiol. Aust.
Y1  - 2004
VL  - 25
IS  - 3
SP  - 36
EP  - 38
KW  - 
UR  - https://doi.org/10.1071/MA04336 
N2  - Heat processing has been a mainstay of the food industry for many years and is used to destroy microorganisms in foods to render the foods safe and extend the shelf life. However, heat processing is detrimental to the flavour and texture of many foods, and canned foods are regarded as ?old-fashioned? by some consumers. Consequently, some manufacturers of canned fruits have moved to flexible packaging to make their product more appealing to consumers, but this does not really change the organoleptic profiles of the heat processed product. 
ER  -

