Authors: THORVALDSSON K SKJOLDEBRAND C

Citation: K. Thorvaldsson et C. Skjoldebrand, METHOD AND INSTRUMENT FOR MEASURING LOCAL WATER-CONTENT INSIDE FOOD, Journal of food engineering, 29(1), 1996, pp. 1-11

Authors: THORVALDSSON K SKJOLDEBRAND C

Citation: K. Thorvaldsson et C. Skjoldebrand, WATER TRANSPORT IN MEAT DURING REHEATING, Journal of food engineering, 29(1), 1996, pp. 13-21

Authors: SKJOLDEBRAND C LARSSON MS

Citation: C. Skjoldebrand et Ms. Larsson, USER-FRIENDLY PRODUCTION SYSTEMS FOR THE FOOD-INDUSTRY, Trends in food science & technology, 5(9), 1994, pp. 277-280

Authors: SKJOLDEBRAND C OHLSSON T

Citation: C. Skjoldebrand et T. Ohlsson, A COMPUTER-SIMULATION PROGRAM FOR EVALUATION OF THE CONTINUOUS HEAT-TREATMENT OF PARTICULATE FOOD-PRODUCTS .1. DESIGN, Journal of food engineering, 20(2), 1993, pp. 149-165

Authors: SKJOLDEBRAND C OHLSSON T

Citation: C. Skjoldebrand et T. Ohlsson, A COMPUTER-SIMULATION PROGRAM FOR EVALUATION OF THE CONTINUOUS HEAT-TREATMENT OF PARTICULATE FOOD-PRODUCTS .2. UTILIZATION, Journal of food engineering, 20(2), 1993, pp. 167-181