Thermal Processing and Canning
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-65433-7_12
Reference134 articles.
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3. Al-Baali AAG, Farid MM (2006) Principles of thermal sterilization. In: Sterilization of food in retort pouches, vol 2019. Springer, Boston, pp 25–32. https://doi.org/10.1007/1000-1387-31129-31127_31123
4. Allen MA, Burgess SG (1950) The losses of ascorbic acid during the large-scale cooking of green vegetables by different methods. Br J Nutr 4(2–3):95–100
5. Anderson KE, Sinha R, Kulldorff M, Gross M, Lang NP, Barber C, Kadlubar FF (2002) Meat intake and cooking techniques: associations with pancreatic cancer. Mutat Res 506-507:225–231
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