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Authors:
Denys, S
Ludikhuyze, LR
Van Loey, AM
Hendrickx, ME
Citation: S. Denys et al., Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods, BIOTECH PR, 16(1), 2000, pp. 92-101
Authors:
Hendrickx, M
Denys, S",Indrawati,"Ludikhuyze, L
Van den Broeck, I
Weemaes, C
Citation: M. Hendrickx et al., Effect of combined high pressure-elevated temperatures on food quality affecting enzymes, VTT SYMPOS, 186, 1998, pp. 21-25
Authors:
Denys, S
Ludikhuyze, LR
Van Loey, AM
Hendrickx, ME
Citation: S. Denys et al., Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods, VTT SYMPOS, 186, 1998, pp. 180-181
Authors:
Van Loey, A
Ooms, V
Weemaes, C
Van den Broeck, I
Ludikhuyze, L",Indrawati,"Denys, S
Hendrickx, M
Citation: A. Van Loey et al., Thermal and pressure-temperature degradation of chlorophyll in broccoli (Brassica oleracea L italica) juice: A kinetic study, J AGR FOOD, 46(12), 1998, pp. 5289-5294