Charoenprasert, Suthawan <br/><br/>
Influence of California-style black ripe olive processing on the formation of acrylamide.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Aug 2014 
 - 8716-21 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf5022829  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acrylamide--analysis<br/>California<br/>Food Handling--instrumentation<br/>Food Storage<br/>Fruit--chemistry<br/>Olea--chemistry