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Selection of Processing Temperature to Minimize Product Temperature Variability in Food Heating Processes

Document Type

Article

Author

Cronin, K.; Mackey, D.; Cregan, V.; O’Brien, S.; Gleeson, J.P.; Abodayeh, K.

Source

In Food and Bioproducts Processing 2007 85(4):344-353

Subject

Language

ISSN

0960-3085

Online Access

Full Text (ScienceDirect) Web of Science JCR 저널정보 Scopus Find it@PNU

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