This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturingpractices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety.
- ISBN: 978-1-118-41413-2
- Editorial: John Wiley & Sons
- Encuadernacion: Cartoné
- Fecha Publicación: 20/09/2012
- Nº Volúmenes: 1
- Idioma: Inglés