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Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 11, p. 2393, doi. 10.1007/s00217-019-03357-2
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- Article
Erratum to: A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle.
- Published in:
- 2016
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- Publication type:
- Erratum
A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle.
- Published in:
- Food & Bioprocess Technology, 2014, v. 7, n. 10, p. 2969, doi. 10.1007/s11947-014-1268-z
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- Publication type:
- Article