Related content

Effects of High Temperature and Relative Humidity on Mold Content and Quality of Stored Popcorn

By Katta Sarath K.   Bullerman Lloyd B.  

Journal of Food Protection, Vol. 58, Iss. 9, 1995-09 ,pp. : 1018-1022

International Association for Food Protection

Access to resources Recommend Favorite

Polycyclic Aromatic Hydrocarbon Content in Commercial Spanish Fatty Foods

By Barranco A.   Alonso-Salces R.M.   Crespo I.   Berrueta L.A.   Gallo B.   Vicente F.   Sarobe M.  

Journal of Food Protection, Vol. 67, Iss. 12, 2004-12 ,pp. : 2786-2791

International Association for Food Protection

Access to resources Recommend Favorite

Emissions from Cooking Microwave Popcorn

By Rosati Jacky  

Critical Reviews in Food Science and Nutrition, Vol. 47, Iss. 8, 2007-11 ,pp. : 701-709

Taylor & Francis Ltd

Access to resources Recommend Favorite

Aflatoxin Content of Single Peanut Kernels in Commercial Lots and in Kernels Artificially Infected with Aspergillus parasiticus

By Chiou Robin Y.-Y.   Tsao H.-H.  

Journal of Food Protection, Vol. 60, Iss. 7, 1997-07 ,pp. : 843-848

International Association for Food Protection

Access to resources Recommend Favorite

Quality Traits and Popping Performance Considerations for Popcorn ( Zea mays Everta)

By Sweley Jess C.   Rose Devin J.   Jackson David S.  

Food Reviews International, Vol. 29, Iss. 2, 2013-03 ,pp. : 157-177

Taylor & Francis Ltd

Access to resources Recommend Favorite