Authors: VANLOEY A ARTHAWAN A HENDRICKX M HAENTJENS T TOBBACK P

Citation: A. Vanloey et al., THE DEVELOPMENT AND USE OF AN ALPHA-AMYLASE-BASED TIME-TEMPERATURE INTEGRATOR TO EVALUATE IN-PACK PASTEURIZATION PROCESSES, Lebensmittel-Wissenschaft + Technologie, 30(1), 1997, pp. 94-100

Authors: VANLOEY A HENDRICKX M DECORDT S HAENTJENS T TOBBACK P

Citation: A. Vanloey et al., QUANTITATIVE-EVALUATION OF THERMAL-PROCESSES USING TIME-TEMPERATURE INTEGRATORS, Trends in food science & technology, 7(1), 1996, pp. 16-26

Authors: VANLOEY A HENDRICKX M LUDIKHUYZE L WEEMAES C HAENTJENS T DECORDT S TOBBACK P

Citation: A. Vanloey et al., POTENTIAL BACILLUS-SUBTILIS ALPHA-AMYLASE-BASED TIME-TEMPERATURE INTEGRATORS TO EVALUATE PASTEURIZATION PROCESSES, Journal of food protection, 59(3), 1996, pp. 261-267

Authors: VANLOEY A HENDRICKX M SMOUT C HAENTJENS T TOBBACK P

Citation: A. Vanloey et al., RECENT ADVANCES IN-PROCESS ASSESSMENT AND OPTIMIZATION, Meat science, 43, 1996, pp. 81-98