Development and use of  new enzymatic time temperature integrators (TTI) to monitor thermal process impacts in heat-sterilized solid/liquid food products.

ICEF9, 9th International Congress on Engineering and Food, 7-11 Mars, Montpellier, France

Guiavarc’h, Y., Zuber, F., Van Loey, A., Hendrickx, M.

2004

Imprimer le document