Utvidet returrett til 31. januar 2024

Bøker i Chemistry of Foods-serien

Filter
Filter
Sorter etterSorter Serierekkefølge
  • av Suresh D. Sharma
    630,-

    This book describes the consequences of an increased demand for food for human consumption for the global food industry. Chapter two discusses how the expansion of cropland and pastures to meet the rising demand for food is damaging the environment, while chapter three examines the impact of bee viruses on food crops and production.

  • av Maria Anna Coniglio
    654,-

    This book discusses a major issue in the food contact materials industry: non-intentionally added substances (NIAS), and their impact on PET-bottled water.

  • av Gabriella Caruso
    637,-

    This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The chemical risks described in this book are related to food additives, contaminants by food packaging materials, chemicals from cleaning systems and microbial toxins.

  • av Pasqualina Lagana
    727,-

    Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation - including implications this has on food hygiene, and case-study examples taken from the dairy industry.

Gjør som tusenvis av andre bokelskere

Abonner på vårt nyhetsbrev og få rabatter og inspirasjon til din neste leseopplevelse.