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

SeriesWoodhead 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). Woodhead Publishing. Woodhead Publishing Series in Food Science, Technology and Nutrition https://doi.org/10.1533/9781855736795.175