Studies on quality preservation of sterilized retort drinks during storage. Part I. Effects of sucrose fatty acid esters on spoilage of canned coffee caused by thermophilic spore forming bacteria.

SUWA, N., KUBOTA, H., TAKAHASHI, K., & MACHIDA, H. (1986). Studies on quality preservation of sterilized retort drinks during storage. Part I. Effects of sucrose fatty acid esters on spoilage of canned coffee caused by thermophilic spore forming bacteria. NIPPON SHOKUHIN KOGYO GAKKAISHI, 33(1), 44–51. https://doi.org/10.3136/nskkk1962.33.44