Chemical Threats in Thermally Processed Traditional Food and Possibilities of Their Reduction. Agricultural Engineering , [S. l.], v. 23, n. 1, p. 39–47, 2019. DOI: 10.1515/agriceng-2019-0004. Disponível em: https://ojs.agriceng.org/index.php/AgricEng/article/view/94.. Acesso em: 8 jan. 2025.