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Safety of Chemicals in Food : Chemical Containments

By: Watson, D.H.
Material type: materialTypeLabelBookSeries: Publisher: India: CRC Press, 1993Description: 193 p.ISBN: 0137878621 (hardcover); 9780137878628 (hardcover).Subject(s): Food additives | Food contamination | Food Science and Human NutritionDDC classification: 664.07 Watson 19942 1st 1993 Food.Science Summary: This guide to the groups of chemicals that contaminate food provides information on the contaminating chemicals, how they contaminate food, and on measuring the impact on the food chain. Groups of contaminants covered include veterinary drug residues, dioxins and other environmental organic chemicals, nitrate, nitrite and N-nftrosamines, naturally occurring toxicants, chemicals from food packaging, metals, and pesticides. Safety of Chemicals in Food. Chemical Contaminants also features a detailed description of food surveillance operabons and of the fundamentals of estimating consumer intake of contaminants. Guiding the reader through this important and rapidly developing area, and including useful information on research journals and other sources, the book is an ideal introduction to the topic for students and also for those with a professional interest in food safety.
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Item type Current location Collection Call number Status Date due Barcode Item holds
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 664.07 Watson 19942 1st 1993 Food.Science (Browse shelf) Available 19942
Total holds: 0

This guide to the groups of chemicals that contaminate food provides information on the contaminating chemicals, how they contaminate food, and on measuring the impact on the food chain. Groups of contaminants covered include veterinary drug residues, dioxins and other environmental organic chemicals, nitrate, nitrite and N-nftrosamines, naturally occurring toxicants, chemicals from food packaging, metals, and pesticides. Safety of Chemicals in Food. Chemical Contaminants also features a detailed description of food surveillance operabons and of the fundamentals of estimating consumer intake of contaminants. Guiding the reader through this important and rapidly developing area, and including useful information on research journals and other sources, the book is an ideal introduction to the topic for students and also for those with a professional interest in food safety.

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