Overview
One of three volumes expanding upon content found in Mycotoxins in Foodstuffs, Second Edition
Focuses on milk and milk products, and meat. Foodstuffs of plant origin that play only a minor role in mycotoxin contamination, such as asparagus, are also covered
Covers instances of co-contamination and further contamination, where possible
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Table of contents (5 chapters)
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Front Matter
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Back Matter
Keywords
About this book
This book is one of three volumes expanding upon content found in Mycotoxins in Foodstuffs, Second Edition, and focuses on milk and milk products, and meat. Foodstuffs of plant origin that play only a minor role in mycotoxin contamination, such as asparagus, are also covered.
Mycotoxins in Animal Products - Milk and Milk Products, and Meat comprises:
More than 100 new publications and 300 publications in all
- Single chapter overview with all mycotoxins and each foodstuff that is contaminated
Coverage of "co-contamination," showing the co-occurrence of mycotoxins in a foodstuff, where possible
- Coverage of "further contamination,“ describing further foodstuffs with their mycotoxins documented, where possible
List of articles dealing with conventionally and organically produced foodstuffs and their mycotoxin contamination
Authors and Affiliations
About the author
PĂĽtzhecke 5
53229 Bonn
Germany
Bibliographic Information
Book Title: Mycotoxins in Animal Products
Book Subtitle: Milk and Milk Products, and Meat
Authors: Martin Weidenbörner
DOI: https://doi.org/10.1007/978-3-030-30919-0
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Switzerland AG 2019
Hardcover ISBN: 978-3-030-30918-3Published: 19 December 2019
Softcover ISBN: 978-3-030-30921-3Published: 21 January 2021
eBook ISBN: 978-3-030-30919-0Published: 17 December 2019
Edition Number: 1
Number of Pages: XXXII, 173
Topics: Food Science