Thermal Processing of Food: Potential Health Benefits and RisksAuthor: Senate Commission on Food Safety SKLM (Editor)
Publisher: Wiley Publishing, Inc.
Publish date: febrero 2007
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.
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