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This book explains the role of food-oriented (or 'food-centric') quality system standards in the modern food and beverage industry. It discusses food ...Lees meer
This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging...Lees meer
This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains ho...Lees meer
This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview o...Lees meer
This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but incr...Lees meer
Critically assesses the consequences of protein modifications in mozzarella cheeses Compares different factors influencing the chemical amides profile...Lees meer
This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The "Hazard Analysis and Critical Control Point" (HACCP) ap...Lees meer
This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview o...Lees meer
This Brief provides a general description of the European Rapid Alert System for Food and Feed (RASFF). It describes the RASFF approach on the legal l...Lees meer
This Brief explores the chemistry and production technology of a cheese precursor: the cow's milk curd. It explains how different coagulation and trea...Lees meer
This Brief presents a chemical perspective on frozen vegetables, also known as "ready-to-use" foods. It elucidates the chemical properties and modific...Lees meer