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DOI RECORD

Selection of Processing Temperature to Minimize Product Temperature Variability in Food Heating Processes

K. Cronin, D. Mackey, V. Cregan, S. O’Brien, J.P. Gleeson, K. Abodayeh

DOI10.1205/fbp07080

PublisherElsevier BV

Journal / SourceFood and Bioproducts Processing

Published2007-12

Metadata Deposited2007-12-05 (updated: 2019-02-06)

Subject—

Languageen

ISSN0960-3085

Typejournal-article

Volume / Issue / Pages85 / 4 / 344-353

Citations6

References deposited16

Access / license metadataRestricted reuse / TDM license License 1 ↗A reuse license does not by itself establish whether the full text is freely readable.

Open DOI