Mitigating Contamination from Food Processing

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.

Bibliographic Details

Main Author:	Pavesi Arisseto, Adriana
Corporate Author:	Knovel (Firm)
Other Authors:	Morales, Francisco José, Simko, Peter, Ping, Tan Chin, Agarwal, Tripti, Beekman, Jessica K., Sarkadi, Livia Simon, Eppe, Gauthier, Chaturvedi, Shivani, Birch, Catherine S.
Format:	eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, 2019.
Series:	ISSN.
Subjects:	Food industry and trade > Safety measures. Food contamination > Prevention. Food Science. Natural Resources. NATURE. Industrial & Technical. Chemistry. SCIENCE. TECHNOLOGY & ENGINEERING. Quality Control. Food contamination > Prevention Food industry and trade > Safety measures Electronic books.
Online Access:	Connect to the full text of this electronic book