Authors:
HAENTJENS TH
VANLOEY AM
HENDRICKX ME
TOBBACK PP
Citation: Th. Haentjens et al., THE USE OF ALPHA-AMYLASE AT REDUCED WATER-CONTENT TO DEVELOP TIME-TEMPERATURE INTEGRATORS FOR STERILIZATION PROCESSES, Lebensmittel-Wissenschaft + Technologie, 31(5), 1998, pp. 467-472
Authors:
VANLOEY AM
HAENTJENS TH
HENDRICKX ME
TOBBACK PP
Citation: Am. Vanloey et al., THE DEVELOPMENT OF AN ENZYMATIC TIME-TEMPERATURE INTEGRATOR TO ASSESSTHERMAL EFFICACY OF STERILIZATION OF LOW-ACID CANNED FOODS .1., Food biotechnology, 11(2), 1997, pp. 147-168
Authors:
VANLOEY AM
HAENTJENS TH
SMOUT C
HENDRICKX ME
TOBBACK PP
Citation: Am. Vanloey et al., THE USE OF AN ENZYMATIC TIME-TEMPERATURE INTEGRATOR TO MONITOR LETHALEFFICACY OF STERILIZATION OF LOW-ACID CANNED FOODS .2., Food biotechnology, 11(2), 1997, pp. 169-188