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  • af Pasqualina Lagana
    552,95 kr.

    This book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging and transportation.

  • af Pasqualina Lagana
    600,95 kr.

    Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation - including implications this has on food hygiene, and case-study examples taken from the dairy industry.