Detail publikace

Heat and processing generated contaminants in processed meats.

ŠIMKO, P.

Originální název

Typ

kapitola v knize

Jazyk

angličtina

Originální abstrakt

The chapters deals with formation and presence of some food contaminants such as polycyclic aromatic hydrocarbons, N-nitrosocompounds, biogenic amines and heterocyclic amines forming during produstion and storage.

Klíčová slova

polycyclic aromatic hydrocarbons, N-nitrosocompounds, biogenic aminnes, heterocyclic amines

Autoři

ŠIMKO, P.

Rok RIV

2012

Vydáno

1. 2. 2012

Nakladatel

Woodhead Publishing

Místo

Cambridge, United Kingdom

ISBN

1 84569 466 X

Kniha

Processed meats: Improving safety, nutrition and quality.

Edice

Food Science, Technology and Nutrition

Číslo edice

Strany od

478

Strany do

507

Strany počet

BibTex

@inbook{BUT98068,
  author="Peter {Šimko}",
  title="Heat and processing generated contaminants in processed meats.",
  booktitle="Processed meats: Improving safety, nutrition and quality.",
  year="2012",
  publisher="Woodhead Publishing",
  address="Cambridge, United Kingdom",
  series="Food Science, Technology and Nutrition",
  edition="1",
  pages="478--507",
  isbn="1 84569 466 X"
}