• $279.99

Publisher Description

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.

GENRE
Professional & Technical
RELEASED
2019
October 22
LANGUAGE
EN
English
LENGTH
225
Pages
PUBLISHER
Royal Society of Chemistry
SELLER
Book Network Intl Limited
SIZE
4.8
MB