Chapter 44. Chemical Origin Toxic Compounds
- Fidel Toldrá
Published Online: 14 APR 2008
DOI: 10.1002/9780470376430.ch44
Copyright © 2007 Blackwell Publishing
Book Title
Handbook of Fermented Meat and Poultry
Additional Information
How to Cite
Toldrá, F. and Reig, M. (2008) Chemical Origin Toxic Compounds, in Handbook of Fermented Meat and Poultry (ed F. Toldrá), Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470376430.ch44
Editor Information
Research Professor and Head of the Laboratory of Meat Science, Instituto de Agroquímica y Tecnologia de Alimentos (CSIC), Valencia, Spain
Publication History
- Published Online: 14 APR 2008
- Published Print: 23 AUG 2007
ISBN Information
Print ISBN: 9780813814773
Online ISBN: 9780470376430
- Summary
- Chapter
- References
Keywords:
- toxic compounds;
- meat processing;
- n-nitrosamines;
- microbial decarboxylation;
- amino acids
Summary
This Chapter Contains Section Titled:
Introduction
N-Nitrosamines
Polycyclic Aromatic Hydrocarbons (PAH)
Oxidation
Veterinary Drug Residues
Environmental Contaminants
References