La ciencia para la disponibilidad sostenible y seguridad alimentaria en las técnicas de conservación. I- Componentes conservantes y antioxidantes

The UNESCO Chair “Science and Innovation for Sustainable Development: Global Food Production and Safety”, a joint effort of the TRIPTOLEMOS Foundation and the National Distance Education University (UNED), is a very suitable platform for working on sustainability from a scientific perspective and wi...

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Bibliographic Details
Authors: Souto, Esther, Mariné, Abel, Reglero, Guillermo, Palou, Andreu, Mestres Lagarriga, Josep, Gil Martín, Joan Carles|||0000-0002-7380-1031, Julian, López, Colomer Xena, Yvonne|||0000-0003-4403-3229
Format: report
Publication Date:2017
Country:España
Institution:Universitat Politècnica de Catalunya (UPC)
Repository:UPCommons. Portal del coneixement obert de la UPC
Language:Spanish
English
OAI Identifier:oai:upcommons.upc.edu:2117/114806
Online Access:https://hdl.handle.net/2117/114806
Access Level:Open access
Keyword:conservants
antioxidants
malbaratament alimentari
durabilitat alimentària
seguretat alimentària
Àrees temàtiques de la UPC::Desenvolupament humà i sostenible
Description
Summary:The UNESCO Chair “Science and Innovation for Sustainable Development: Global Food Production and Safety”, a joint effort of the TRIPTOLEMOS Foundation and the National Distance Education University (UNED), is a very suitable platform for working on sustainability from a scientific perspective and with a very specific cross-cutting focus on the world of food.

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