Thermal processing of food : potential health benefits and risks : symposium /

Thermal processing of food : potential health benefits and risks : symposium /

Saved in:
Bibliografiske detaljer
Institution som forfatter: Deutsche Forschungsgemeinschaft. Senatskommission zur Beurteilung der Gesundheitlichen Unbedenklichkeit von Lebensmitteln
Andre forfattere: Eisenbrand, Gerhard
Format: Bog
Sprog:English
Udgivet: Weinheim : Bonn : Wiley-VCH ; DFG, c2007.
Fag:
Hot Temperature > Congresses.
Acrylamide > adverse effects > Congresses.
Heat > Congresses.
Food Preservation > Congresses.
Food > Preservation > Congresses.
Processed foods > Congresses.
Food > Thermal properties > Congresses.
Beskrivelse
Emne beskrivelse:At head of title: Deutsche Forschungsgemeinschaft.
Symposium held September 25-27, 2005, Kaiserslautern, Germany.
Fysisk beskrivelse:xi, 283 p. : ill. (some col.) ; 24 cm.
Bibliografi:Includes bibliographical references.
ISBN:9783527319091 (alk. paper)
3527319093 (alk. paper)

Lignende værker