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20221115093000.0 |
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100719s2009 nju eng |
| 020 |
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|a 0470074752 (cloth)
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| 020 |
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|a 9780470074756 (cloth)
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| 090 |
0 |
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|a RA1258
|b .S73 2009
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| 100 |
1 |
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|a Stadler, Richard H. ,
|e author
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| 245 |
1 |
0 |
|a Process-induced food toxicants :
|b occurance,formation,mitigation, and health risks
|c Richard H. Stadler, David R. Lineback
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| 260 |
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|a Hoboken, N.J :
|b Wiley ,
|c 2009
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| 300 |
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|a xv, 723 p., [2] p. of plates :
|b ill. (some col.) ;
|c 25 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Specific toxicants related to processing technology -- 2. General considerations
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| 520 |
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|a Combines the analytical, health, and risk management issues relating to the processing-induced toxins that may be present in common foods. This book considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing
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| 650 |
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0 |
|a Food preservatives
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| 650 |
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0 |
|a Food
|x Toxicology
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| 650 |
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0 |
|a Processed foods
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| 700 |
1 |
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|a Lineback, David R. ,
|e author
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| 999 |
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|a 1000132550
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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