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...

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Bibliographic Details

Other Authors:	Birch, Catherine S. (Editor), Bonwick, Graham A. (Editor)
Format:	eBook
Language:	English
Published:	London : Royal Society of Chemistry, [2020]
Series:	Food chemistry, function and analysis ; no. 19.
Subjects:	Food contamination > Prevention. Food industry and trade > Safety measures. Electronic books.
Online Access:	Connect to the full text of this electronic book