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Acrylamide and other hazardous compounds in heat-treated foods / edited by K. Skog and J. Alexander.

Contributor(s): Series: Woodhead Publishing in food science, technology and nutritionPublication details: Cambridge, England : Woodhead ; Boca Raton, FL : CRC Press, 2006.Description: xxi, 513 p. : ill. ; 24 cmISBN:
  • 9780849390968 (hbk. : CRC Press)
  • 0849390966 (hbk. : CRC Press)
  • 9781845690113 (hbk. : Woodhead Pub)
  • 1845690117 (hbk. : Woodhead Pub.)
Subject(s): DDC classification:
  • 615.954 ACR
Partial contents:
Contributor contact details - Foreword - Introduction - Pt. 1. Formation and analysis of hazardous compounds in heat-treated foods - Pt. 2. Health risks of arcylamide and other hazardous compounds in heat-treated foods - Pt. 3. Minimising the formation of hazardous compounds in foods during heat treatment - Index.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 18 , Side 1, TierNo 2, BayNo 4

 615.954 ACR (Browse shelf(Opens below)) 1 Available SCAFS,70006,03,AD 5000030197

Includes bibliographical references and index.

Contributor contact details - Foreword - Introduction - Pt. 1. Formation and analysis of hazardous compounds in heat-treated foods - Pt. 2. Health risks of arcylamide and other hazardous compounds in heat-treated foods - Pt. 3. Minimising the formation of hazardous compounds in foods during heat treatment - Index.