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10.1016@j.tifs.2020.09.015

heinonen2016

Case study 4.1. TBARS predictive models of pork sausages stored at different temperatures

Case study 6.2_Effects of ultrasound and or heating on the extraction of pectin from grapefruit peel

Case study 4.2. Degradation kinetics of anthocyanins in blackberry

(Food Science and Technology) Y. H. Hui, Sue Ghazala, Dee M. Graham, K.D. Murrell, Wai-Kit Nip - Handbook of Vegetable Preservation and Processing (Food Science and Technology) -Marcel Dekker (2003)