Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods

C. Silva, M. Hendrickx*, F. Oliveira, P. Tobback

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

40 Citations (Scopus)
Original languageEnglish
Pages (from-to)241-258
JournalJournal of Food Engineering
Volume17
Issue number4
DOIs
Publication statusPublished - 1992

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