Analytical tools for assessing the chemical safety of meat and poultry (Record no. 8344)

MARC details
000 -LEADER
fixed length control field 01868nam a22001817a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
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020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781461642769 - pbk
100 ## - MAIN ENTRY--AUTHOR
Author Toldrá, Fidel
245 ## - TITLE STATEMENT
Title Analytical tools for assessing the chemical safety of meat and poultry
Statement of responsibility, etc Fidel Toldrá; Milagro Reig
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication New York :
Name of publisher Springer,
Date of publication ©2012.
300 ## - COLLATION
Pagination vii, 71p. ; illus.,
Other physical details includes references & index
440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE
Series Title SpringerBriefs in food, health, and nutrition, 9.
520 ## - SUMMARY, ETC.
Summary, etc <br/>The goal of the Brief is to summarize the state of the art on the chemical safety issues currently concerning meat and poultry, and to discuss the current international legislation on the tools available for their control. The Brief will review the analytical controls and instrumentation available for the control of residues of growth promoters, antibiotics, and any other environmental substances in raw meat and poultry. In addition, there will be a discussion of both the substances that may be generated as a consequence of processing, and the tools that are available for their control. These substances may be quite varied in nature; they may include, for example, the heterocyclic amines generated by heating, the nitrosamines sometimes present in cured meats with nitrite if not properly processed, the polycyclic aromatic hydrocarbons that can be generated depending on the type of smoking used, or the biogenic amines that can be generated during fermentation. Finally, the controls for the detection of foreign proteins (e.g., whey proteins) in the final products will be also compiled. The Brief will conclude with a view of future trends and key references for readers interested in learning more about this topic.
650 ## - TRACINGS
Main Subject 1. Meat -- Analysis.
650 ## - TRACINGS
Main Subject 2. Meat -- Composition.
650 ## - TRACINGS
Main Subject 3. Poultry as food -- Analysis.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Item type Books
Holdings
Source of classification or shelving scheme Not for loan Permanent location Current location Shelving location Date acquired Accession No. Full call number Barcode. Copy number Koha item type
Library of Congress Classification   Kwara State University Library Kwara State University Library Main Library 2022-04-14 017891 - 01 TP248.65 .T65 2012 017891 - 01 01 Books
Library of Congress Classification   Kwara State University Library Kwara State University Library Main Library 2022-04-14 017891 - 02 TP248.65 .T65 2012 017891 - 02 02 Books