Mitigating contamination from food processing / edited by Catherine S. Birch and Graham A. Bonwick.
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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| Online Access: |
Full Text (via RSC) |
|---|---|
| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
London :
Royal Society of Chemistry,
[2020]
|
| Series: | Food chemistry, function and analysis ;
no. 19. |
| Subjects: |
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