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	1.	Deterioration of edible oils during food processing by ultrasound. [electronic resource] by Chemat, F Grondin, I Shum Cheong Sing, A Smadja, J Producer: 20040106 In: Ultrasonics sonochemistry vol. 11 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense. [electronic resource] by Weil, M Shum Cheong Sing, A Méot, J M Boulanger, R Bohuon, P Producer: 20161229 In: Food chemistry vol. 219 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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