Acrylamide and Other Hazardous Compounds in Heat-Treated Foods

The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products. This can be achieved by controlling processing conditions and modifying ingredients, among other methods.

Prehľad výstav, na ktorých bol titul prezentovaný:

- VETERINARY MEDICINE & FOOD SCIENCES
- BIBLIOTÉKA 2007
- CHEMISTRY, CHEMICAL ENGINEERING & CHEMICAL TECHNOLOGY 2007