Chemistry and Hygiene of Food Additives (SpringerBriefs in Molecular Science)

by Giovanni Romano (Contributor), Giovanni Romano (Contributor), Maria Eufemia Gioffré (Contributor), Salvatore Parisi (Contributor), Emanuela Avventuroso (Contributor), Paolo Patanè (Contributor), Pasqualina Laganà (Author), Santi Delia (Contributor), Umberto Moscato (Contributor)

• New

  Paperback
  2017

  $59.63

  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.