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

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

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Detalles Bibliográficos
Autor Corporativo: Deutsche Forschungsgemeinschaft. Senatskommission zur Beurteilung der Gesundheitlichen Unbedenklichkeit von Lebensmitteln
Outros autores: Eisenbrand, Gerhard
Formato: Libro
Idioma:English
Publicado: Weinheim : Bonn : Wiley-VCH ; DFG, c2007.
Subjects:
Hot Temperature > Congresses.
Acrylamide > adverse effects > Congresses.
Heat > Congresses.
Food Preservation > Congresses.
Food > Preservation > Congresses.
Processed foods > Congresses.
Food > Thermal properties > Congresses.
Descripción
descrición da copia:At head of title: Deutsche Forschungsgemeinschaft.
Symposium held September 25-27, 2005, Kaiserslautern, Germany.
Descrición Física:xi, 283 p. : ill. (some col.) ; 24 cm.
Bibliografía:Includes bibliographical references.
ISBN:9783527319091 (alk. paper)
3527319093 (alk. paper)

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