Heat and processing generated contaminants in processed meats.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F12%3APU102612" target="_blank" >RIV/00216305:26310/12:PU102612 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Heat and processing generated contaminants in processed meats.
Original language description
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.
Czech name
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Czech description
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Classification
Type
C - Chapter in a specialist book
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Book/collection name
Processed meats: Improving safety, nutrition and quality.
ISBN
184569466X
Number of pages of the result
30
Pages from-to
478-507
Number of pages of the book
724
Publisher name
Woodhead Publishing
Place of publication
Cambridge, United Kingdom
UT code for WoS chapter
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