Quantitative evaluation of thermal processes using time-temperature integrators

By Van Loey A.   Hendrickx M.   De Cordt S.   Haentjens T.   Tobback P.  

Trends in Food Science and Technology, Vol. 7, Iss. 1, 1996-01 ,pp. : 16-26

Elsevier

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Use of Time–Temperature Integrators and Predictive Modeling To Evaluate Microbiological Quality Loss in Poultry Products

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Journal of Food Protection, Vol. 66, Iss. 2, 2003-02 ,pp. : 280-286

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Combined Use of Two Single-Component Enzymatic Time-Temperature Integrators: Application to Industrial Continuous Rotary Processing of Canned Ravioli

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Evaluation of Time–Temperature Integrators for Tracking Poultry Product Quality throughout the Chill Chain

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Potential Bacillus subtilis α-Amylase-Based Time-Temperature Integrators To Evaluate Pasteurization Processes

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