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This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal p

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occ

First published in 1980. Animal agriculture serves human needs. Three-fourths of the protein, one-third of the energy, most of the calcium and phosphorus and su

Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that