The effect of rosemary essential oil on acrylamide content and response surface optimization on heating treatment for fried dried beef

ZENG Yuan,JIA Xing,WEI Liang-dong,WAN Nai-fu

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (8) : 208.

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PDF(850 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (8) : 208.

The effect of rosemary essential oil on acrylamide content and response surface optimization on heating treatment for fried dried beef

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(8): 208

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