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November 1, 1988Journal of Food Science

A Kinetic Approach to Food Quality Prediction Using Full‐History Time‐Temperature Indicators

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Authors

JWJohn WellsWaterford Institute of TechnologyRSR. Paul SinghLovely Professional University

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Cite This Study

Wells et al. (1988) studied this question.

synapsesocial.com/papers/6a8aa5d26fc170cbc2fc054fhttps://doi.org/10.1111/j.1365-2621.1988.tb07863.x
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1A Graphical Interpretation of Time‐Temperature Related Quality Changes in Frozen Food1987 · 21 citations
  2. 2RESPONSE CHARACTERISTICS OF FULL-HISTORY TIME-TEMPERATURE INDICATORS SUITABLE FOR PERISHABLE FOOD HANDLING1988 · 20 citations
  3. 3Application of Time‐Temperature Indicators in Monitoring Changes in Quality Attributes of Perishable and Semiperishable Foods1988 · 45 citations