Related content

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

Analysis of heat-processed corn foods for fumonisins and bound fumonisins

By Park J. W.   Scott P. M.   Lau B. P.-Y.   Lewis D. A.  

Food Additives and Contaminants, Vol. 21, Iss. 12, 2004-12 ,pp. : 1168-1178

Taylor & Francis Ltd

Access to resources Recommend Favorite

The use and control of chemical reactions to enhance the functionality of macromolecules in heat-processed foods

By Mitchell J.R.   Hill S.E.  

Trends in Food Science and Technology, Vol. 6, Iss. 7, 1995-07 ,pp. : 219-224

Elsevier

Access to resources Recommend Favorite

Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment

By                

Food Additives & Contaminants: Part A, Vol. 31, Iss. 7, 2014-07 ,pp. : 1212-1218

Taylor & Francis Ltd

Access to resources Recommend Favorite

Determination of 5-Log Pathogen Reduction Times for Heat-Processed, Acidified Vegetable Brines

By Breidt F.   Hayes J. S.   Osborne J. A.   McFeeters R. F.  

Journal of Food Protection, Vol. 68, Iss. 2, 2005-02 ,pp. : 305-310

International Association for Food Protection

Access to resources Recommend Favorite