Read Chemical Contaminants and Residues in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Chemical Contaminants and Residues in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Dieter Schrenk

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Description:Food safety is a permanent challenge for scientists, advisory boards, regulators, risk managers, local and regional authorities and consumers. For many countries, export of marketable food is a cornerstone of their economic survival. Contaminants represent a major subgroup of unwanted food constituents. They comprise environmental chemicals and production-related compounds and residues. This book aims to cover the various aspects of chemical contamination of food, including cutting-edge analytical methods and modern approaches to risk assessment, the different groups of contaminants and contamination of specific foods, such as cereals, red meat, poultry and eggs, finfish and mollusks. Chapters in part one cover gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues and applications of HPLC-MS techniques and cell-based bioassays. Part two discusses dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produced toxins, D-and cross-linked amino acids, mycotoxins and phycotoxins and plant-derived contaminants.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Chemical Contaminants and Residues in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition). To get started finding Chemical Contaminants and Residues in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition), you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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ISBN: 0081016093

Description: Food safety is a permanent challenge for scientists, advisory boards, regulators, risk managers, local and regional authorities and consumers. For many countries, export of marketable food is a cornerstone of their economic survival. Contaminants represent a major subgroup of unwanted food constituents. They comprise environmental chemicals and production-related compounds and residues. This book aims to cover the various aspects of chemical contamination of food, including cutting-edge analytical methods and modern approaches to risk assessment, the different groups of contaminants and contamination of specific foods, such as cereals, red meat, poultry and eggs, finfish and mollusks. Chapters in part one cover gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues and applications of HPLC-MS techniques and cell-based bioassays. Part two discusses dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produced toxins, D-and cross-linked amino acids, mycotoxins and phycotoxins and plant-derived contaminants.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Chemical Contaminants and Residues in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition). To get started finding Chemical Contaminants and Residues in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition), you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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Chemical Contaminants and Residues in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Chemical Contaminants and Residues in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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