Evaluation of the integrated time‐temperature effect in thermal processing of foods-Reference-Cited by-同舟云学术

Evaluation of the integrated time‐temperature effect in thermal processing of foods

Published:1995-05 Issue:3 Volume:35 Page:231-262
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Hendrickx M.,Maesmans G.,De Cordt S.,Noronha J.,Van Loey A.,Tobback P.,Paulson Allan T.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408399509527700

Reference316 articles.

1. Malkki, Y. 1987. Research priorities in food processing. Proc. 7th Int. Congr. Food Science and Technology. September271987, Singapore. to October 2

2. Hermans, W. F. 1988. In‐flow fraction specific thermal processing (FSTP) of liquid foods containing particulates. Proc. Int. Symp. Progress in Food Preservation Processes. April12 to 141988, Ceria, Brussels, Belgium. pp.1207

3. Skudder, P. J. 1988. Development of the ohmic heating process for continuous sterilisation of particulate food products. Proc. Int. Progress in Food Preservation Processes. April12 to 141988, Ceria, Brussels, Belgium. pp.267

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