Showing 1 - 2 results of 2 for search '"High-temperature processing"', query time: 0.07s Refine Results
  1. 1
    Formation and mitigation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) in high temperature processed meat products: a review

    Formation and mitigation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) in high temperature processed meat products: a review by Samuel Ayofemi Olalekan Adeyeye, Thiyagarajan Sivapriya, Palaniyandi Sankarganesh

    Published 2025-08-01
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  2. 2
    Development and Quality Enhancement of Fried Fish Cake Prototype with Transglutaminase, Trehalose, and Herbal Oil for Room Temperature Distribution

    Development and Quality Enhancement of Fried Fish Cake Prototype with Transglutaminase, Trehalose, and Herbal Oil for Room Temperature Distribution by Ye Youl Kim, Khawaja Muhammad Imran Bashir, Seonyeong Kang, Yongjoon Park, Jae Hak Sohn, Jae-Suk Choi

    Published 2024-11-01
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