Obtaining a Well Balanced Product Quality in Thermally Processed Conduction Heating Foods by Analyzing Surface and Volume Average Quality Optimum Processing Conditions
in MINIMAL PROCESSING OF FOODS AND PROCESS OPTIMIZATION: AN INTERFACE in FOOD ENGINEERING AND MANUFACTURING
Páginas: 337-351 (15)
Conference
Workshop on Minimal Processing of Foods and Process Optimization - An Interface, Date: SEP 20-23, 1993, Location: OPORTO, PORTUGAL, Host: ESCOLA SUPER BIOTECNOL
