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Chemical Threats in Thermally Processed Traditional Food and Possibilities of Their Reduction Cover

Chemical Threats in Thermally Processed Traditional Food and Possibilities of Their Reduction

Agricultural Engineering
Volume 23 (2019): Issue 1 (March 2019)
By: Józef Grochowicz  
Open Access
|May 2019

Authors

Józef Grochowicz

jozef@jozefgrochowicz.com

Warsaw School of Tourism and Hospitality
DOI: https://doi.org/10.1515/agriceng-2019-0004 | Journal eISSN: 2449-5999 | Journal ISSN: 2083-1587
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Language: English
Page range: 39 - 47
Submitted on: Nov 1, 2018
Accepted on: Feb 1, 2019
Published on: May 13, 2019
Published by: Polish Society of Agricultural Engineering
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
food,
thermal processing,
toxic compounds,
food safety
Related subjects:
Business and economics,
Business management,
Industries,
Transportation, logistics, air traffic, shipping,
Engineering,
Mechanical engineering,
Production technology,
Materials sciences,
Biomaterials and natural materials,
Materials for energy

© 2019 Józef Grochowicz, published by Polish Society of Agricultural Engineering
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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