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Improving the Quality of the Black Ripe Table Olives: Reduction of Acrylamide and Determination of Ethanol and Styrene as Simple and Rapid Method to Detect Low Quality Black Ripe Table Olives

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주제(키워드) ACRYLAMIDE , Acrylamide , BLACK , BLACK RIPE TABLE OLIVE , Black ripe table olive , DETECT , DETERMINATION , ETHANOL , IMPROVING , LOW , METHOD , OLIVES , QUALITY , Quality , RAPID , REDUCTION , RIPE , SIMPLE , STYRENE , Styrene , TABLE
발행기관 University of California, Davis.
발행년도 2016
학위명 박사
학과 및 전공 Food Science
UCI I804:11009-000000149010
DOI 10.23186/korea.000000149010.11009.0001032
제출원본 PQDT10165716

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