검색결과 : 2건
| 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 |
| 2 |
Industrial implementation of black ripe olive storage under acid conditions de Castro A, Garcia P, Romero C, Brenes M, Garrido A Journal of Food Engineering, 80(4), 1206, 2007 |