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pro vyhledávání: '"Arnaud J.N."'
Autor:
Lacoste F., Lechat H., Pages X., Arnaud J.N., Brenne E., Soulet B., Camisuli B., Birot C., Fazeuilh S., Escabasse J.
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 12, Iss 5-6, Pp 372-377 (2005)
The presence of undesirable compounds in vegetable and animal oils and fats may have many different origins such as environment, crop protection, production processes, transport and storage, packaging and industrial utilisation like frying. Although
Externí odkaz:
https://doaj.org/article/b50fbd52ffa74739a6b8cdb10a65a2f5
Autor:
Lacoste, F., Lechat, H., Pages, X., Arnaud, J.N., Brenne, E., Soulet, B., Camisuli, B., Birot, C., Fazeuilh, S., Escabasse, J., Lacoste, F., Lechat, H., Pages, X., Arnaud, J.N., Brenne, E., Soulet, B., Camisuli, B., Birot, C., Fazeuilh, S., Escabasse, J.
Publikováno v:
OCL - Oilseeds and fats, Crops and Lipids; September 2005, Vol. 12 Issue: 5 p372-377, 6p
Akademický článek
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Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings tog
Autor:
Guillermo Hough
Complying with food regulations and, more importantly, quality standards, requires practical and reliable methods to estimate a product's shelf life. Emphasizing the importance of the consumer's perception of when food has reached the end of its shel