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Thermal processing of food : potential health benefits and risks : symposium

Author: Gerhard Eisenbrand; Deutsche Forschungsgemeinschaft. Senatskommission zur Beurteilung der Gesundheitlichen Unbedenklichkeit von Lebensmitteln.; Wiley InterScience (Online service)
Publisher: Weinheim : Wiley-VCH ; Bonn : DFG, ©2007.
Edition/Format:   eBook : Document : Conference publication : EnglishView all editions and formats
Database:WorldCat
Summary:
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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Genre/Form: Congresses
Electronic books
Conference papers and proceedings
Additional Physical Format: Print version:
Thermal processing of food.
Weinheim : Wiley-VCH ; Bonn : DFG, ©2007
(OCoLC)86165920
Material Type: Conference publication, Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Gerhard Eisenbrand; Deutsche Forschungsgemeinschaft. Senatskommission zur Beurteilung der Gesundheitlichen Unbedenklichkeit von Lebensmitteln.; Wiley InterScience (Online service)
ISBN: 9783527611492 3527611495 9783527611508 3527611509
OCLC Number: 181349734
Language Note: In English with some prefatory material in German.
Notes: At head of title: Deutsche Forschungsgemeinschaft.
Symposium held September 25-27 2005, Kaiserslautern, Germany.
Description: 1 online resource (xi, 283 pages) : illustrations (some color)
Contents: Thermal Processing of Food: Potential Health Benefits and Risks; Inhalt/Contents; Vorwort; Preface; I Bericht und Schlussfolgerungen; II Report and Conclusions; III Contributions; IV Posters; V Participants and Contributors of the Symposium.
Responsibility: editors Gerhard Eisenbrand [and others] ; scientific secretariat Sabine Guth [and others] ; Senate Commission on Food Safety (SKLM).

Abstract:

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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