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Pedreschi, F. & Marioti, M.S. (2022). Production of the thermal contaminants during thrmal processing in both indstrialhome preparation of food (Pedreschi F. and Mariotti M.S. (2022) (BOOK CHAPTER 13). En “Present knowledge in food safety A risk-based approach through the food chain”. Editado por Michael Knowles, Lucia Anelich, Alan Boobis, Bert Popping. Elsevier, NY 2022.
(2022) ![]()
Production of the thermal contaminants during thermal processing in both indstrial and home preparation of food (Book chapter)
Revista : Present knowledge in food safety A risk-based approach" (BOOK)
Volumen : 9780128194706
Páginas : 211-217
Tipo de publicación : Otros
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