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For: Oliveira Silva M, Jesus Soares AB, Mazutti MA, Dalla Rosa C, Alvarado Soares MB. Statistical process control for industrial baking process of smoked CALABRESE‐type sausage. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13295] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]

For:	Oliveira Silva M, Jesus Soares AB, Mazutti MA, Dalla Rosa C, Alvarado Soares MB. Statistical process control for industrial baking process of smoked CALABRESE‐type sausage. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13295] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]

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Cited by Other Article(s)

Santos CS, Andrade HA, Shinohara NKS, Maciel MIS, Glória MBA, Oliveira Filho PRC. Effect of storage temperature on the stability of liquid smoked headless shrimp ( Litopenaeus vannamei ). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]