검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives Tang SK, Avena-Bustillos RJ, Lear M, Sedej I, Holstege DM, Friedman M, McHugh TH, Wang SC Journal of Food Engineering, 191, 124, 2016 |