http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (x, 222 pages) : illustrations
Abstract: A survey of toxic components found in animal foodstuffs includes toxicants occurring naturally, food additives, pesticide residues, and other chemical contaminants accidentally or intentionally introduced by man. Four categories of animal foods are considered: meat and dairy products; avian eggs; fish eggs; and fish and shellfish. The toxic effects of a wide range of additives, pesticides, plant and algal poisons, radionuclides, polycyclic hydrocarbons, antibiotics, carcinogens, allergens, goitrogens, estrogens, mycotoxins, amines, and specific proteins are reviewed. The chemistry, occurrence, quantitative analysis, and biological action of carcinogenic nitrosamines found in meat products to which nitrates and nitrites have been added are analyzed. (nm).
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Food science and technology (Academic Press)