Abstract: Food and nutrition are in the centre of most of the main debates that are currently occurring in our society. All the stages of the food chain from the primary production of food to commercialization have been the subject of controversy. From the kitchen to the factory, this book studies the reorganization of the food chain and their consequences on the quality and safety of food. Thus, this book provides very useful information on food quality in Spain between the 19th and the 20th century, with different sections on chemical regulation, and the role of chemical experts in food control. (Abstract provided by Ignacio Suay-Matallana.)
Publication Date: 2010
|Publisher:||Publicacions de la Universitat d'Alacant|
|Linked Data:||9788479084493 (ISBN)
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