Obtaining a well balance product quality in thermally processed conduction heating foods by analyzing surface and volume average quality optimum processing conditions

Cristina L.M. Silva, Fernanda Adelina Rodrigues Oliveira, M. Hendrickx

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Original languageEnglish
Title of host publicationMinimal Processing of Foods and Process Optimization: an Interface
EditorsR.P. Singh, F.A.R. Oliveira
Place of PublicationLondon
Number of pages23
Publication statusPublished - 1994

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