{"title":"Brief Introduction of Food Processing Methods and Chemical Hazards Formed during Thermal Processing","authors":"Shujun Wang, Hanbin Xu, Huiyu Luan, Jingjing Cai","doi":"10.1007/978-981-13-8118-8_1","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":286005,"journal":{"name":"Chemical Hazards in Thermally-Processed Foods","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2019-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chemical Hazards in Thermally-Processed Foods","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/978-981-13-8118-8_1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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