Prevention of mould growth on black olives by heat treatment

in Mycotoxins and phycotoxins
Autor:innen:
D. Heperkan 1Istanbul Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, 34469 Maslak, Istanbul, Turkey; heperkan@itu.edu.tr

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F.K. Guler 1Istanbul Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, 34469 Maslak, Istanbul, Turkey; heperkan@itu.edu.tr

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G. Dalkılıc 1Istanbul Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, 34469 Maslak, Istanbul, Turkey; heperkan@itu.edu.tr

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H. Heperkan 2Yıldız Technical University, Faculty of Mechanical Engineering, Besiktas-Istanbul, Turkey

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P.C. Vasavada 3University of Wisconsin, Department of Animal and Food Science, River Falls, WI, USA

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Art:
Kapitel
Seiten:
265–270
DOI:
https://doi.org/10.3920/9789086865857_028

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