JIMÉNEZ, C. Carlos Jiménez - Design of experiments to study the risk of sous vide cooking for possible migration of hazardous compounds from the packaging to the food. Analysis by DI-SPME-GC-MS and UPLC-IMS-QTOF. Jornada de Jóvenes Investigadores del I3A, [S. l.], v. 11, 2023. DOI: 10.26754/jjii3a.20239516. Disponível em: https://papiro.unizar.es/ojs/index.php/jji3a/article/view/9516. Acesso em: 19 jul. 2024.