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...
| Другие авторы: | , |
|---|---|
| Формат: | Licensed eBooks |
| Язык: | английский |
| Опубликовано: |
London :
Royal Society of Chemistry,
[2020]
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| Серии: | Food chemistry, function and analysis ;
no. 19. |
| Online-ссылка: | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2294687 |