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Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods
C. Silva, M. Hendrickx, F. Oliveira, P. TobbackVolume:
17
Year:
1992
Language:
english
Pages:
18
DOI:
10.1016/0260-8774(92)90043-6
File:
PDF, 1.09 MB
english, 1992