Chemistry and Hygiene of Food Gases

• Κύριοι συγγραφείς: Laganà, Pasqualina (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut), Campanella, Giovanni (http://id.loc.gov/vocabulary/relators/aut), Patanè, Paolo (http://id.loc.gov/vocabulary/relators/aut), Assunta Cava, Maria (http://id.loc.gov/vocabulary/relators/aut), Parisi, Salvatore (http://id.loc.gov/vocabulary/relators/aut), Gambuzza, Maria Elsa (http://id.loc.gov/vocabulary/relators/aut), Delia, Santi (http://id.loc.gov/vocabulary/relators/aut), Coniglio, Maria Anna (http://id.loc.gov/vocabulary/relators/aut)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Έκδοση: 1st ed. 2019.
• Σειρά: Chemistry of Foods,
• Θέματα: Food-Biotechnology.; Public health.; Nutrition .; Law-Europe.; Food Science.; Public Health.; Nutrition.; European Law.

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. Since these gases come into contact with food, they must comply with strict of labeling, purity and hygiene standards in order to ensure food...