UID:
almahu_9948026540502882
Format:
1 online resource (604 p.)
ISBN:
0-85709-579-X
Series Statement:
Woodhead Publishing series in food science, technology and nutrition, no. 235
Content:
Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control.Part one focuses on risk assessment and analytical methods. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues are discussed, as are applications of HPLC-MS techniques and cell-based bioassays. Major chemical contaminants are then discuss
Note:
Description based upon print version of record.
,
pt. 1. Risk assessment and selected analytical methods -- pt. 2. Major chemical contaminants of foods -- pt. 3. Contamination of particular foods.
,
English
Additional Edition:
ISBN 0-85709-058-5
Language:
English
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