Acrylamide in food : analysis, content and potential health effects

Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.)...

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Bibliographic Details
Other Authors: Gökmen, Vural, (Editor)
Format: eBook
Language: English
Published: Amsterdam : Elsevier, [2016]
Subjects:
kontaminace potravin
akrylamid
analýza potravin
food contaminantion
acrylamide
food analysis
elektronické knihy
sborníky
electronic books
papers of several authors
ISBN: 9780128028759
9780128028322
Physical Description: 1 online resource (xx, 523 pages)

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Summary: Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.), and its interaction mechanisms and health effects. The book is designed for food scientists, technologists, toxicologists, and food industry workers, providing an invaluable industrial reference book that is also ideal for academic libraries that cover the domains of food production or food s.- Resumé vydavatel
Bibliography: Includes bibliographical references and index.
ISBN: 9780128028759
9780128028322
Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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