Springerbriefs in food, health, and nutrition - 9781461442769 - analytical tools for assessing the chemical safety of meat and poultry di toldrá, fidel (9 risultati)
Lingua: Inglese
Editore: Springer, 2012
Serie: Libro 5 di 43 - SpringerBriefs in Food, Health, and Nutrition
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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Condizione: New. In.
Lingua: Inglese
Editore: Springer 2012-07, 2012
Serie: Libro 5 di 43 - SpringerBriefs in Food, Health, and Nutrition
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Da: Chiron Media, Wallingford, Regno UnitoChiron Media
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PF. Condizione: New.
Lingua: Inglese
Editore: Springer Verlag, 2012
Serie: Libro 5 di 43 - SpringerBriefs in Food, Health, and Nutrition
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Paperback. Condizione: Brand New. 71 pages. 9.00x6.00x0.25 inches. In Stock.
Lingua: Inglese
Editore: Springer, Springer, 2012
Serie: Libro 5 di 43 - SpringerBriefs in Food, Health, and Nutrition
- Brossura
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The goal of the Brief is to summarize the state of the art on the chemical safety issues currently concerning meat and poultry, and to discuss the current international legislation on the tools available for their control. The Brief will review th…e analytical controls and instrumentation available for the control of residues of growth promoters, antibiotics, and any other environmental substances in raw meat and poultry. In addition, there will be a discussion of both the substances that may be generated as a consequence of processing, and the tools that are available for their control. These substances may be quite varied in nature; they may include, for example, the heterocyclic amines generated by heating, the nitrosamines sometimes present in cured meats with nitrite if not properly processed, the polycyclic aromatic hydrocarbons that can be generated depending on the type of smoking used, or the biogenic amines that can be generated during fermentation. Finally, the controls for the detection of foreign proteins (e.g., whey proteins) in the final products will be also compiled. The Brief will conclude with a view of future trends and key references for readers interested in learning more about this topic.
Lingua: Inglese
Editore: Springer, 2012
Serie: Libro 5 di 43 - SpringerBriefs in Food, Health, and Nutrition
- Brossura
- Print on Demand
Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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Condizione: new. Questo è un articolo print on demand.
Lingua: Inglese
Editore: Springer US Jul 2012, 2012
Serie: Libro 5 di 43 - SpringerBriefs in Food, Health, and Nutrition
- Brossura
- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 58,84
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The goal of the Brief is to summarize the state of the art on the chemical safety issues currently concerning meat and poultry, and to discuss the current international legislation on the tools available for their control. The Brie…f will review the analytical controls and instrumentation available for the control of residues of growth promoters, antibiotics, and any other environmental substances in raw meat and poultry. In addition, there will be a discussion of both the substances that may be generated as a consequence of processing, and the tools that are available for their control. These substances may be quite varied in nature; they may include, for example, the heterocyclic amines generated by heating, the nitrosamines sometimes present in cured meats with nitrite if not properly processed, the polycyclic aromatic hydrocarbons that can be generated depending on the type of smoking used, or the biogenic amines that can be generated during fermentation. Finally, the controls for the detection of foreign proteins (e.g., whey proteins) in the final products will be also compiled. The Brief will conclude with a view of future trends and key references for readers interested in learning more about this topic. 80 pp. Englisch.
Lingua: Inglese
Editore: Springer US, 2012
Serie: Libro 5 di 43 - SpringerBriefs in Food, Health, and Nutrition
- Brossura
- Print on Demand
Da: moluna, Greven, Germaniamoluna
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Kartoniert / Broschiert. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The goal of the Brief is to summarize the state of the art on the chemical safety issues currently concerning meat and poultry, and to discuss the current international legislation on the too…ls available for their control. The Brief will review the analytic.
Lingua: Inglese
Editore: Springer, 2012
Serie: Libro 5 di 43 - SpringerBriefs in Food, Health, and Nutrition
- Brossura
- Print on Demand
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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EUR 105,07
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Condizione: New. PRINT ON DEMAND pp. 80.
Lingua: Inglese
Editore: Springer, Springer Jul 2012, 2012
Serie: Libro 5 di 43 - SpringerBriefs in Food, Health, and Nutrition
- Brossura
- Print on Demand
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 58,84
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The goal of the Brief is to summarize the state of the art on the chemical safety issues currently concerning meat and poultry, and to discuss the current international legislation on the tools available for their control. The Brief wi…ll review the analytical controls and instrumentation available for the control of residues of growth promoters, antibiotics, and any other environmental substances in raw meat and poultry. In addition, there will be a discussion of both the substances that may be generated as a consequence of processing, and the tools that are available for their control. These substances may be quite varied in nature; they may include, for example, the heterocyclic amines generated by heating, the nitrosamines sometimes present in cured meats with nitrite if not properly processed, the polycyclic aromatic hydrocarbons that can be generated depending on the type of smoking used, or the biogenic amines that can be generated during fermentation. Finally, the controls for the detection of foreign proteins (e.g., whey proteins) in the final products will be also compiled. The Brief will conclude with a view of future trends and key references for readers interested in learning more about this topic.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 80 pp. Englisch.
