9781782629221 - mitigating contamination from food processing: volume 19 (food chemistry, function and analysis) (9 resultados)
Idioma: Inglés
Editorial: RSC Publishing, 2019
Serie: Libro 17 de 23 - Food Chemistry, Function and Analysis
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Idioma: Inglés
Editorial: RSC Publishing, 2019
Serie: Libro 17 de 23 - Food Chemistry, Function and Analysis
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HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Idioma: Inglés
Editorial: Royal Society of Chemistry, 2019
Serie: Libro 17 de 23 - Food Chemistry, Function and Analysis
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Condición: New. In.
Idioma: Inglés
Editorial: Royal Society of Chemistry, 2019
Serie: Libro 17 de 23 - Food Chemistry, Function and Analysis
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Hardback. Condición: New. New copy - Usually dispatched within 4 working days.
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Idioma: Inglés
Editorial: Royal Society of Chemistry, GB, 2019
Serie: Libro 17 de 23 - Food Chemistry, Function and Analysis
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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Hardback. Condición: New. 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 food a…nd strategies to mitigate their creation. Modification of process conditions can reduce the health risks posed by these compounds to consumers. This new volume will update knowledge on current methods for mitigation of these process contaminants and is aimed at industrialists in food processing, academic researchers and graduate students studying food science and technology or food engineering.
Idioma: Inglés
Editorial: Royal Society of Chemistry, Cambridge, 2019
Serie: Libro 17 de 23 - Food Chemistry, Function and Analysis
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 241,37
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Hardcover. Condición: new. Hardcover. 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 processi…ng of food and strategies to mitigate their creation. Modification of process conditions can reduce the health risks posed by these compounds to consumers. This new volume will update knowledge on current methods for mitigation of these process contaminants and is aimed at industrialists in food processing, academic researchers and graduate students studying food science and technology or food engineering. Aimed at industrialists, academic researchers and postgraduate students, this book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Idioma: Inglés
Editorial: ROYAL SOCIETY OF CHEMISTRY, 2019
Serie: Libro 17 de 23 - Food Chemistry, Function and Analysis
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Librería: moluna, Greven, Alemaniamoluna
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EUR 207,10
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Gebunden. Condición: New. Aimed at industrialists, academic researchers and postgraduate students, this book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation.InhaltsverzeichnisrnrnEuropean Regulation of.
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Idioma: Inglés
Editorial: Royal Society of Chemistry, GB, 2019
Serie: Libro 17 de 23 - Food Chemistry, Function and Analysis
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
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EUR 220,25
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Hardback. Condición: New. 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 food a…nd strategies to mitigate their creation. Modification of process conditions can reduce the health risks posed by these compounds to consumers. This new volume will update knowledge on current methods for mitigation of these process contaminants and is aimed at industrialists in food processing, academic researchers and graduate students studying food science and technology or food engineering.
Idioma: Inglés
Editorial: Royal Society of Chemistry, Cambridge, 2019
Serie: Libro 17 de 23 - Food Chemistry, Function and Analysis
- Tapa dura
Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 351,83
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Hardcover. Condición: new. Hardcover. 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 processi…ng of food and strategies to mitigate their creation. Modification of process conditions can reduce the health risks posed by these compounds to consumers. This new volume will update knowledge on current methods for mitigation of these process contaminants and is aimed at industrialists in food processing, academic researchers and graduate students studying food science and technology or food engineering. Aimed at industrialists, academic researchers and postgraduate students, this book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
