Publication detail

Heat and processing generated contaminants in processed meats.

ŠIMKO, P.

Original Title

Heat and processing generated contaminants in processed meats.

Type

book chapter

Language

English

Original Abstract

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.

Keywords

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

Authors

ŠIMKO, P.

RIV year

2012

Released

1. 2. 2012

Publisher

Woodhead Publishing

Location

Cambridge, United Kingdom

ISBN

1 84569 466 X

Book

Processed meats: Improving safety, nutrition and quality.

Edition

Food Science, Technology and Nutrition

Edition number

1

Pages from

478

Pages to

507

Pages count

30

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"
}