Bioactive Compounds in FoodsISBN: 978-1-4051-5875-6
Hardcover
432 pages
June 2008, Wiley-Blackwell
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The first book to cover both ‘inherent toxicants’ and
‘heat processing contaminants’
Includes chapters on new and topical process contaminants such
as acrylamide and furan
The Editors are experts employed in government organisations responsible for food safety and have published extensively on the analysis of toxicants and measures to monitor and control levels
Related Titles
Microbiology, Food Safety & Security
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