Fardella, M.; Ramírez, C.; Caballero, E.; Sánchez, E.; Pinto, M.; Núñez, H.; Valencia, P.; Almonacid, S.; Simpson, R.
Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food. Foods 2021, 10, 2205.
https://doi.org/10.3390/foods10092205
AMA Style
Fardella M, Ramírez C, Caballero E, Sánchez E, Pinto M, Núñez H, Valencia P, Almonacid S, Simpson R.
Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food. Foods. 2021; 10(9):2205.
https://doi.org/10.3390/foods10092205
Chicago/Turabian Style
Fardella, Matías, Cristian Ramírez, Eduardo Caballero, Elizabeth Sánchez, Marlene Pinto, Helena Núñez, Pedro Valencia, Sergio Almonacid, and Ricardo Simpson.
2021. "Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food" Foods 10, no. 9: 2205.
https://doi.org/10.3390/foods10092205
APA Style
Fardella, M., Ramírez, C., Caballero, E., Sánchez, E., Pinto, M., Núñez, H., Valencia, P., Almonacid, S., & Simpson, R.
(2021). Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food. Foods, 10(9), 2205.
https://doi.org/10.3390/foods10092205
