Chemical contaminants and residues in food / 
edited by Dieter Schrenk and Alexander Cartus. 
 - Second edition. 
 - [Oxford] :  Woodhead Publishing,  [2017] 
 - 1 online resource :  illustrations. 
 - Woodhead Publishing series in food science, technology and nutrition .
 - Woodhead Publishing in food science, technology, and nutrition. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/> Chemical contaminants are a major concern for the food industry. This text provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control. 
<br/><br/><label>ISBN: </label>9780081006757 0081006756 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis.<br/>Food contamination.<br/>Food--Toxicology.<br/>Food adulteration and inspection.<br/>TECHNOLOGY & ENGINEERING / Food Science<br/>Food adulteration and inspection.<br/>Food--Analysis.<br/>Food contamination.<br/>Food--Toxicology.<br/>Lebensmittel<br/>Verunreinigung<br/>Chemikalie<br/>Lebensmitteltoxikologie
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TX531