An Italian case study for the Process-Target-Cost evaluation of the ohmic treatment and aseptic packaging of a vegetable soup (minestrone)

Author:

Bertolini M.,Romagnoli G.

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. An economic-engineering study if ohmic food processing;Allen;Food Technology,1996

2. Minimal processing for healthy traditional foods;Allende;Trends in Food Science & Technology,2006

3. Thermal processing and quality: principles and overview;Awuah;Chemical Engineering and Processing,2007

4. The impact of competition and uncertainty on the adoption of target costing;Ax;International Journal of Production Economics,2008

5. Ohmic cooking of ground beef. Effects on quality;Bozkurt;Journal of Food Engineering,2010

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