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

C. L. M. Silva, Fernanda A. R. Oliveira, Mark Hendrickx

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

Original languageEnglish
Title of host publicationMinimal processing of foods and process optimization
Subtitle of host publicationan interface
Pages337-351
Publication statusPublished - 1994
EventWorkshop on Minimal Processing of Foods and Process Optimization - An Interface - Porto, Portugal
Duration: 20 Sept 199323 Sept 1993

Publication series

NameFood engineering and manufacturing

Conference

ConferenceWorkshop on Minimal Processing of Foods and Process Optimization - An Interface
Country/TerritoryPortugal
CityPorto
Period20/09/9323/09/93

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