Thermal Processing of Food: Potential Health Benefits and RisksISBN: 978-3-527-31909-1
Paperback
294 pages
April 2007
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This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.
Related Titles
General Food Processing, Production & Manufacture
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