- We will send in 10–14 business days.
/images/books/3577748/9780470074756.jpg)
- Author: Richard H Stadler
- Publisher: Wiley
- ISBN-10: 0470074752
- ISBN-13: 9780470074756
- Format: 16.2 x 24.3 x 3.8 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Reviews
Description
Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 21d.16:33:47
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Richard H Stadler
- Publisher: Wiley
- ISBN-10: 0470074752
- ISBN-13: 9780470074756
- Format: 16.2 x 24.3 x 3.8 cm, kieti viršeliai
- Language: English English
Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens.
Reviews