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Results:
1-8
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Results: 8
Authors:
Varga, S
Oliveira, JC
Smout, C
Hendrickx, ME
Citation: S. Varga et al., Temperature distribution analysis of a water cascading retort in rotary and static modes, INT J FOOD, 36(5), 2001, pp. 551-562
Authors:
Smout, C
Van Loey, A
Hendrickx, M
Citation: C. Smout et al., Role of temperature distribution studies in the evaluation and identification of processing conditions for static and rotary water cascading retorts, J FOOD ENG, 48(1), 2001, pp. 61-68
Authors:
Smout, C
Avila, I
Van Loey, AML
Hendrickx, MEG
Silva, C
Citation: C. Smout et al., Influence of rotational speed on the statistical variability of heat penetration parameters and on the non-uniformity of lethality in retort processing, J FOOD ENG, 45(2), 2000, pp. 93-102
Authors:
Smout, C
Van Loey, AML
Hendrickx, MEG
Citation: C. Smout et al., Non-uniformity of lethality in retort processes based on heat distributionand heat penetration data, J FOOD ENG, 45(2), 2000, pp. 103-110
Authors:
Varga, S
Oliveira, JC
Smout, C
Hendrickx, ME
Citation: S. Varga et al., Modelling temperature variability in batch retorts and its impact on lethality distribution, J FOOD ENG, 44(3), 2000, pp. 163-174
Authors:
Smout, C
Van Loey, A
Hendrickx, M
Beirlant, J
Citation: C. Smout et al., Statistical variability of heat penetration parameters in relation to process design, J FOOD SCI, 65(4), 2000, pp. 685-693
Authors:
Avila, IMLB
Smout, C
Silva, CLM
Hendrickx, M
Citation: Imlb. Avila et al., Development of a novel methodology to validate optimal sterilization conditions for maximizing the texture quality of white beans in glass jars, BIOTECH PR, 15(3), 1999, pp. 565-572
Authors:
Van Loey, A
Haentjens, T
Smout, C
Hendrickx, ME
Citation: A. Van Loey et al., Enzymic time-temperature integrators for the quantification of thermal processes in terms of food safety, FOOD ENGN M, 1999, pp. 13-40
Risultati:
1-8
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