Influence of processing on environmental contaminants in foods

Food Technology

Volumn 50, Issue 5, 1996, Pages 225-229

  Zabik, Mary E ^a,b   Zabik, Matthew J ^c  

^a IFT ^*

^b Michigan State University   (United States)

^c MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AROMATIC HYDROCARBONS; CATALYSTS; CONTAMINATION; FOOD PRODUCTS; FOOD SUPPLY; HALOGEN COMPOUNDS; HEALTH RISKS; HEAVY METALS; HYDROGENATION; IMPURITIES; MARINE POLLUTION; POLYCHLORINATED BIPHENYLS;

CHEMICAL CONTAMINANTS; CHLORINATED DIBENZO DIOXIN; COOKING METHOD; DEODORIZATION; ENVIRONMENTAL CONTAMINANTS; POLYBROMINATED BIPHENYLS; POLYCYCLIC AROMATIC HYDROCARBONS; TETRACHLORODIBENZO DIOXIN;

FOOD PROCESSING;

EID: 0030148219     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (20)

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