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

doi:10.1016/0260-8774(92)90043-6

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 journal › Article › peer-review

43 Citations (Scopus)

12 Downloads

Original language	English
Pages (from-to)	241-258
Journal	Journal of Food Engineering
Volume	17
Issue number	4
DOIs	https://doi.org/10.1016/0260-8774(92)90043-6
Publication status	Published - 1992

Access to Document

10.1016/0260-8774(92)90043-6

19578657Accepted author manuscript, 2.7 MBLicence: CC BY-NC-ND
artigo 2

http://hdl.handle.net/10400.14/6630Licence: CC BY-NC-ND

Cite this

@article{0ca40db5675d47f790c1488b54e404b7,

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

author = "C. Silva and M. Hendrickx and F. Oliveira and P. Tobback",

year = "1992",

doi = "10.1016/0260-8774(92)90043-6",

language = "English",

volume = "17",

pages = "241--258",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier",

number = "4",

}

TY - JOUR

T1 - Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods

AU - Silva, C.

AU - Hendrickx, M.

AU - Oliveira, F.

AU - Tobback, P.

PY - 1992

Y1 - 1992

UR - http://www.scopus.com/inward/record.url?scp=0027090639&partnerID=8YFLogxK

U2 - 10.1016/0260-8774(92)90043-6

DO - 10.1016/0260-8774(92)90043-6

M3 - Article

SN - 0260-8774

VL - 17

SP - 241

EP - 258

JO - Journal of Food Engineering

JF - Journal of Food Engineering

IS - 4

ER -

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

Access to Document

Other files and links

Cite this