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Chemical contaminants and residues in food / edited by Dieter Schrenk and Alexander Cartus.

Contributor(s): Schrenk, D. (Dieter) [editor.] | Cartus, Alexander [editor.]Material type: Text

TextSeries: Woodhead Publishing in food science, technology, and nutritionPublication details: [Oxford] : Woodhead Publishing, [2017]Edition: Second editionDescription: 1 online resource : illustrationsContent type: text Media type: computer Carrier type: online resourceISBN: 9780081006757; 0081006756Subject(s): Food -- Analysis | Food contamination | Food -- Toxicology | Food adulteration and inspection | TECHNOLOGY & ENGINEERING -- Food Science | Food adulteration and inspection | Food -- Analysis | Food contamination | Food -- Toxicology | Lebensmittel | Verunreinigung | Chemikalie | Lebensmitteltoxikologie | Food Contamination -- analysis | Food Analysis -- methods | Food Inspection -- methods | Drug Residues -- analysisGenre/Form: Electronic book. | Electronic books.Additional physical formats: Print version:: No titleDDC classification: 664/.07 LOC classification: TX531NLM classification: 2017 H-754 | WA 701Online resources: ScienceDirect | ScienceDirect Summary: Chemical contaminants are a major concern for the food industry. This text 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.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Ebooks	Mysore University Main Library		Not for loan		EBKELV997

Includes bibliographical references and index.

Chemical contaminants are a major concern for the food industry. This text 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.

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