Information according to art. 13 D.LGS. 30 june 2003 n.196 and GDPR 2016/679
We are using cookies to give you the best experience on our site. By continuing to use our website you are agreeing to our Privacy Policy
C
head silae
Silae World
SILAE: The Scientific And Cultural Network 
articoli SILAE World - Artículos

121. Luca Rastrelli, 20 Jun 2013 19:04:37, eng
Food Chemistry_Special Issue
Food Quality Evaluation
Publish With Us, Books and Papers, MA_FoodChemistry,

Read: 4457, From 2013-06-20 17:52:12




PUBLISHED!

Special Issue: Food Quality Evaluation
Edited by: Alberto Ritieni, Luca Rastrelli and Ettore Novellino

 

Food Chemistry Volume 140, Issue 4, Pages 613-850 

http://www.sciencedirect.com/science/journal/03088146/140/4

 

The scientific knowledge, and the increased need of new and high value and safer foodstuff to be available for the consumers, have driven to a new important and broad concept of food qualityFoods are nowadays associated with hedonistic, ethical, social, cultural qualities, and last but not least, healthy peculiarities that are required to enhance and support consumers health and well-being.

 


Food Chemistry
This special issue of Food Chemistry, ‘‘Food Quality Evaluation,’’ is entirely devoted to food quality and its evaluation: it summarizes what has been discussed in great depth during the IX Congress of Italian Food Chemistry held in Italy in June 2012

Comments: 0


 



Continua avanti



Ultima actualización software: Thu, 01 Jan 1970 01:00:00 +0100

Privacy Policy

©1992-2021 Società Italo-Latinoamericana di Etnomedicina - P.IVA: 95130850639