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Language: en
Pages: 0
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Type: BOOK - Published: 2006-10-30 - Publisher: Woodhead Publishing
Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatu
Language: en
Pages: 536
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Type: BOOK - Published: 2006-10-30 - Publisher: Woodhead Publishing
Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatu
Language: en
Pages: 551
Pages: 551
Type: BOOK - Published: 2015-07-31 - Publisher: Academic Press
Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information
Language: en
Pages: 744
Pages: 744
Type: BOOK - Published: 2008-12-09 - Publisher: John Wiley & Sons
Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that
Language: en
Pages: 604
Pages: 604
Type: BOOK - Published: 2012-08-23 - Publisher: Elsevier
Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical con