Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives
Tang, Shuaikun, Avena-Bustillos, Roberto J., Lear, Molly, Sedej, Ivana, Holstege, Dirk M., Friedman, Mendel, McHugh, Tara H., Wang, Selina C.Volume:
191
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2016.07.011
Date:
December, 2016
File:
PDF, 327 KB
english, 2016