Mitigating contamination from food processing /
Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. This book examines the formation of toxic compounds during the processing of fo...
| مؤلفون آخرون: | , |
|---|---|
| التنسيق: | Licensed eBooks |
| اللغة: | الإنجليزية |
| منشور في: |
London :
Royal Society of Chemistry,
[2020]
|
| سلاسل: | Food chemistry, function and analysis ;
no. 19. |
| الوصول للمادة أونلاين: | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2294687 |