Chemistry and Hygiene of Food Additives als eBook Download von Pa.
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Bester Preis: € 43,49 (vom 02.06.2017)1
Pasqualina Laganà; Emanuela Avventuroso; Giovanni Romano; Maria Eufemia Gioffré; Paolo Patanè; Salvatore Parisi; Umberto Moscato; Santi Delia
Chemistry and Hygiene of Food Additives
~EN NW EB DLISBN: 9783319570426 bzw. 3319570420, vermutlich in Englisch, Springer Shop, neu, E-Book, elektronischer Download.
Lieferung aus: Italien, In magazzino.
This brief addresses important aspects of food additives. 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. More specifically, chapter one provides a list of the technological purposes of food additives defined for European use; chapter two explains the 'General Standards for Food Additives' (Codex Alimentarius Commission) which is a harmonised, workable and indisputable international standard; chapter three describes the use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products; and chapter four addresses the impact of additives on human health. This brief is of interest to researchers working in the area of food production and international regulation, both in academia and industry. eBook.
This brief addresses important aspects of food additives. 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. More specifically, chapter one provides a list of the technological purposes of food additives defined for European use; chapter two explains the 'General Standards for Food Additives' (Codex Alimentarius Commission) which is a harmonised, workable and indisputable international standard; chapter three describes the use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products; and chapter four addresses the impact of additives on human health. This brief is of interest to researchers working in the area of food production and international regulation, both in academia and industry. eBook.
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Chemistry and Hygiene of Food Additives
DE NWISBN: 9783319570426 bzw. 3319570420, in Deutsch, Springer International Publishing, neu.
Lieferung aus: Deutschland, Versandkostenfrei.
Chemistry and Hygiene of Food Additives: This brief addresses important aspects of food additives. 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. More specifically, chapter one provides a list of the technological purposes of food additives defined for European use chapter two explains the `General Standards for Food Additives` (Codex Alimentarius Commission) which is a harmonised, workable and indisputable international standard chapter three describes the use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products and chapter four addresses the impact of additives on human health. This brief is of interest to researchers working in the area of food production and international regulation, both in academia and industry. Englisch, Ebook.
Chemistry and Hygiene of Food Additives: This brief addresses important aspects of food additives. 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. More specifically, chapter one provides a list of the technological purposes of food additives defined for European use chapter two explains the `General Standards for Food Additives` (Codex Alimentarius Commission) which is a harmonised, workable and indisputable international standard chapter three describes the use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products and chapter four addresses the impact of additives on human health. This brief is of interest to researchers working in the area of food production and international regulation, both in academia and industry. Englisch, Ebook.
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Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Pasqualina Laganà, Salvatore Parisi, Santi Delia, Umberto Moscato
Chemistry and Hygiene of Food Additives (2017)
DE NW EB DLISBN: 9783319570426 bzw. 3319570420, in Deutsch, Springer, Springer, Springer, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, in-stock.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
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Chemistry and Hygiene of Food Additives als eBook Download von Pa.
DE NW EBISBN: 9783319570426 bzw. 3319570420, in Deutsch, Springer-Verlag GmbH, neu, E-Book.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
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