Formation Risk of Toxic and Other Unwanted Compounds in Pressure-Assisted Thermally Processed Foods.
Segovia Bravo, K.; Ramírez, R.; Durst, R.; Escobedo-Avellaneda, Z.J.; Welti-Chanes, J.; Sanz, P.D.; Torres, J.A.; Journal of Food Science, 2012, vol. 77, issue 1, p R1, ISSN 00221147. ISBN 17503841.

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