Critical Evaluation of Commonly Used Objective Functions to Optimize Overall Quality and Nutrient Retention of Heat-Preserved Foods

AuthID
 P-00H-6GZ
4
Author(s)
Hendrickx, M
·
Oliveira, F
·
Tobback, P
Tipo de Documento
Article
Year published
1992
Publicado
in Journal of Food Engineering, ISSN: 0260-8774
Volume: 17, Número: 4, Páginas: 241-258
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ISSN: 0260-8774
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