The Hurdle Concept

Hanna-Leena Alakomi, Eija Skyttä, Ilkka Helander, Raija Ahvenainen

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

Original languageEnglish
Title of host publicationMinimal Processing Technologies in the Food Industry
EditorsT. Ohlsson, N. Bengtsson
Place of PublicationCambridge
PublisherWoodhead Publishing
Chapter7
Pages174-195
ISBN (Print)978-1-85573-547-7
DOIs
Publication statusPublished - 2002
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Publication series

NameWoodhead Publishing Series in Food Science, Technology and Nutrition

Cite this

Alakomi, H-L., Skyttä, E., Helander, I., & Ahvenainen, R. (2002). The Hurdle Concept. In T. Ohlsson, & N. Bengtsson (Eds.), Minimal Processing Technologies in the Food Industry (pp. 174-195). Cambridge: Woodhead Publishing. Woodhead Publishing Series in Food Science, Technology and Nutrition https://doi.org/10.1533/9781855736795.175
Alakomi, Hanna-Leena ; Skyttä, Eija ; Helander, Ilkka ; Ahvenainen, Raija. / The Hurdle Concept. Minimal Processing Technologies in the Food Industry. editor / T. Ohlsson ; N. Bengtsson. Cambridge : Woodhead Publishing, 2002. pp. 174-195 (Woodhead Publishing Series in Food Science, Technology and Nutrition).
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Alakomi, H-L, Skyttä, E, Helander, I & Ahvenainen, R 2002, The Hurdle Concept. in T Ohlsson & N Bengtsson (eds), Minimal Processing Technologies in the Food Industry. Woodhead Publishing, Cambridge, Woodhead Publishing Series in Food Science, Technology and Nutrition, pp. 174-195. https://doi.org/10.1533/9781855736795.175

The Hurdle Concept. / Alakomi, Hanna-Leena; Skyttä, Eija; Helander, Ilkka; Ahvenainen, Raija.

Minimal Processing Technologies in the Food Industry. ed. / T. Ohlsson; N. Bengtsson. Cambridge : Woodhead Publishing, 2002. p. 174-195 (Woodhead Publishing Series in Food Science, Technology and Nutrition).

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

TY - CHAP

T1 - The Hurdle Concept

AU - Alakomi, Hanna-Leena

AU - Skyttä, Eija

AU - Helander, Ilkka

AU - Ahvenainen, Raija

N1 - CA2: BEL3 BEL4 CA: BEL

PY - 2002

Y1 - 2002

U2 - 10.1533/9781855736795.175

DO - 10.1533/9781855736795.175

M3 - Chapter or book article

SN - 978-1-85573-547-7

T3 - Woodhead Publishing Series in Food Science, Technology and Nutrition

SP - 174

EP - 195

BT - Minimal Processing Technologies in the Food Industry

A2 - Ohlsson, T.

A2 - Bengtsson, N.

PB - Woodhead Publishing

CY - Cambridge

ER -

Alakomi H-L, Skyttä E, Helander I, Ahvenainen R. The Hurdle Concept. In Ohlsson T, Bengtsson N, editors, Minimal Processing Technologies in the Food Industry. Cambridge: Woodhead Publishing. 2002. p. 174-195. (Woodhead Publishing Series in Food Science, Technology and Nutrition). https://doi.org/10.1533/9781855736795.175