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000761211 019__ $$a958279535$$a958357287$$a958412732$$a960727343$$a961934072$$a965431331
000761211 020__ $$a9783319392530$$q(electronic book)
000761211 020__ $$a3319392530$$q(electronic book)
000761211 020__ $$z9783319392516
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000761211 0247_ $$a10.1007/978-3-319-39253-0$$2doi
000761211 035__ $$aSP(OCoLC)ocn961874409
000761211 035__ $$aSP(OCoLC)961874409$$z(OCoLC)958279535$$z(OCoLC)958357287$$z(OCoLC)958412732$$z(OCoLC)960727343$$z(OCoLC)961934072$$z(OCoLC)965431331
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000761211 049__ $$aISEA
000761211 050_4 $$aTX531
000761211 08204 $$a664/.07$$223
000761211 24500 $$aFood safety :$$bbasic concepts, recent issues, and future challenges /$$cJinap Selamat, Shahzad Zafar Iqbal, editors.
000761211 264_1 $$aCham :$$bSpringer,$$c2016.
000761211 300__ $$a1 online resource (xii, 160 pages) :$$billustrations.
000761211 336__ $$atext$$btxt$$2rdacontent
000761211 337__ $$acomputer$$bc$$2rdamedia
000761211 338__ $$aonline resource$$bcr$$2rdacarrier
000761211 5050_ $$aPart 1. Food Safety -- Chapter 1. Food safety systems -- Chapter 2. Regulations for food toxins -- Part 2. Chemical Food Contaminants -- Chapter 3. Safe food production with minimum and judicious use of pesticides -- Chapter 4. Toxic Elements -- Chapter 5. Heterocyclic amines -- Chapter 6. Mycotoxins in Food and food products; current status -- Part 3. Future Challenges -- Chapter 7. Food Adulteration and Authenticity -- Chapter 8. Climate change and food safety.
000761211 506__ $$aAccess limited to authorized users.
000761211 588__ $$aDescription based on print version record.
000761211 650_0 $$aFood$$xComposition.
000761211 650_0 $$aFood$$xAnalysis.
000761211 650_0 $$aFood contamination.
000761211 650_0 $$aFood industry and trade$$xSafety measures.
000761211 7001_ $$aSelamat, Jinap,$$eeditor.
000761211 7001_ $$aIqbal, Shahzad Zafar,$$eeditor.
000761211 77608 $$iPrint version:$$z9783319392516$$z3319392514$$w(OCoLC)948561493
000761211 85280 $$bebk$$hSpringerLink
000761211 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-39253-0$$zOnline Access$$91397441.1
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