Critical-Evaluation Of Commonly Used Objective Functions To Optimize Overall Quality And Nutrient Retention Of Heat-Preserved Foods

AuthID
 P-001-Q3C
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 (18)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-0027090639
Wos: WOS:A1992JM51900001
Source Identifiers
ISSN: 0260-8774
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