Chemical Hazards in Thermally-Processed Foods
This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods. In each chapter, hazardous substances such as dicarbonyl compounds, acrylamide, furan, heterocyclic amines, trans-fatty...
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| Language: | English |
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Singapore :
Springer Singapore : Imprint: Springer,
2019.
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| Edition: | 1st ed. 2019. |
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| Online Access: | https://doi.org/10.1007/978-981-13-8118-8 |