9781782629221 - mitigating contamination from food processing: volume 19 (food chemistry, function and analysis) (15 resultados)
Idioma: Inglés
Editorial: Royal Society of Chemistry 2019
Serie: Food Chemistry, Function and Analysis, Libro 17 de 23. Libro 17 de 23 - Food Chemistry, Function and Analysis
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Editorial: RSC Publishing 2019
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Idioma: Inglés
Editorial: RSC Publishing 2019
Serie: Food Chemistry, Function and Analysis, Libro 17 de 23. 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: Food Chemistry, Function and Analysis, Libro 17 de 23. Libro 17 de 23 - Food Chemistry, Function and Analysis
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Idioma: Inglés
Editorial: Royal Society of Chemistry 2019
Serie: Food Chemistry, Function and Analysis, Libro 17 de 23. Libro 17 de 23 - Food Chemistry, Function and Analysis
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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Idioma: Inglés
Editorial: Royal Society of Chemistry 2019
Serie: Food Chemistry, Function and Analysis, Libro 17 de 23. Libro 17 de 23 - Food Chemistry, Function and Analysis
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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Idioma: Inglés
Editorial: Royal Society of Chemistry 2019
Serie: Food Chemistry, Function and Analysis, Libro 17 de 23. Libro 17 de 23 - Food Chemistry, Function and Analysis
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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Idioma: Inglés
Editorial: Royal Society of Chemistry, GB 2019
Serie: Food Chemistry, Function and Analysis, Libro 17 de 23. 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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EUR 230,04
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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 2019
Serie: Food Chemistry, Function and Analysis, Libro 17 de 23. Libro 17 de 23 - Food Chemistry, Function and Analysis
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Librería: THE SAINT BOOKSTORE, Southport, , Reino UnidoTHE SAINT BOOKSTORE
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Idioma: Inglés
Editorial: Royal Society of Chemistry, Cambridge 2019
Serie: Food Chemistry, Function and Analysis, Libro 17 de 23. Libro 17 de 23 - Food Chemistry, Function and Analysis
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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.
Idioma: Inglés
Editorial: Royal Society of Chemistry 2019
Serie: Food Chemistry, Function and Analysis, Libro 17 de 23. Libro 17 de 23 - Food Chemistry, Function and Analysis
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Librería: Mispah books, Redhill, SURRE, Reino UnidoMispah books
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EUR 219,34
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Hardcover. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Idioma: Inglés
Editorial: ROYAL SOCIETY OF CHEMISTRY 2019
Serie: Food Chemistry, Function and Analysis, Libro 17 de 23. Libro 17 de 23 - Food Chemistry, Function and Analysis
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Librería: moluna, Greven, , Alemaniamoluna
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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.
Idioma: Inglés
Editorial: Royal Society of Chemistry, GB 2019
Serie: Food Chemistry, Function and Analysis, Libro 17 de 23. 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 218,05
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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 Nov 2019 2019
Serie: Food Chemistry, Function and Analysis, Libro 17 de 23. Libro 17 de 23 - Food Chemistry, Function and Analysis
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 252,79
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Buch. Condición: Neu. Neuware - 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 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.
Idioma: Inglés
Editorial: Royal Society of Chemistry, Cambridge 2019
Serie: Food Chemistry, Function and Analysis, Libro 17 de 23. Libro 17 de 23 - Food Chemistry, Function and Analysis
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 352,67
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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.
