tailieunhanh - Ebook Safety analysis of foods of animal origin: Part 2

Part 2 book "Safety analysis of foods of animal origin" includes content: Techniques of diagnosis of fish and shellfish virus and viral diseases; marine toxins; detection of adulterations - addition of foreign proteins; detection of adulterations - identification of seafood species; spectrochemical methods for the determination of metals in seafood; food irradiation and its detection; veterinary drugs; analysis of dioxins in seafood and seafood products; environmental contaminants - persistent organic pollutants, and other contents. |

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