Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives

Published 2016 View Full Article

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Title
Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives
Authors
Keywords
Acrylamide reduction, Black ripe olives, Thermal processing, LACF lethality
Journal
JOURNAL OF FOOD ENGINEERING
Volume 191, Issue -, Pages 124-130
Publisher
Elsevier BV
Online
2016-07-28
DOI
10.1016/j.jfoodeng.2016.07.011

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