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Mycotoxins and Feedstuff

Martin Weidenbörner

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ISBN 10: 0387464115 / ISBN 13: 9780387464114
Editore: Springer-Verlag Gmbh Apr 2008, 2008
Nuovi Condizione: Neu
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Neuware - 'The term Mycotoxin literally means poison from fungi. Mycotoxins are substances produced from fungal secondary metabolic processes, which impair animal health thereby causing great economic losses of livestock through disease. This book gives an overview of mycotoxins in feedstuff and ingredients. It lists the degree of contamination, concentration and country of origin/detection for each case of mycotoxin contamination. In addition, the book shows whether a feedstuff/ingredient is predisposed for a mycotoxin contamination, detailing the number of mycotoxins as well as number of citations concerning one feedstuff. 308 pp. Englisch. Codice inventario libreria 9780387464114

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Dati bibliografici

Titolo: Mycotoxins and Feedstuff

Casa editrice: Springer-Verlag Gmbh Apr 2008

Data di pubblicazione: 2008

Legatura: Buch

Condizione libro: Neu

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Riassunto:

The term Mycotoxin literally means poison from fungi. Mycotoxins are substances produced from fungal secondary metabolic processes, which impair animal health thereby causing great economic losses of livestock through disease. This book gives an overview of mycotoxins in feedstuff and ingredients. It lists the degree of contamination, concentration and country of origin/detection for each case of mycotoxin contamination. In addition, the book shows whether a feedstuff/ingredient is predisposed for a mycotoxin contamination, detailing the number of mycotoxins as well as number of citations concerning one feedstuff.

From the Back Cover:

Feedstuff is any of the constituent nutrients of an animal ration. The plants used in feed, such as grains, oils seeds, and nuts root crops, are susceptible to mycotoxin contamination.

Mycotoxins in Feedstuffs provides an overview of mycotoxins in feedstuff and ingredients. It discusses whether a feedstuff ingredient is predisposed for a mycotoxin contamination and lists the degree of contamination, the concentration of the toxins and the country of origin and/or detection of the contaminated food.

 

About the Author:

Dr. Martin Weidenbörner is a professor emeritus of the Institute for Applied Microbiology of Germany.

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