Proyecto
 (2019)

MINIMIZATION OF FURAN FORMATION IN THERMALLY PROCESSED BABY FOODS THROUGH DIFFERENT OPTIMIZATION TECHNIQUES: CONSTANT AND VARIABLE RETORT TEMPERATURE AND PACKAGE DESIGN

Ramírez, Cristian; Sanchez, Elizabeth; Pinto, Marlene; Almonacid, Sergio; Valencia, Pedro; Nuñez, Helena; Simspon, Ricardo