Chemical Analysis Of Antibiotic Residues In Food - Wang Jian (Curatore); Macneil James D. (Curatore); Kay Jack F. (Curatore) | Libro John Wiley & Sons 12/2011 - HOEPLI.it


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wang jian (curatore); macneil james d. (curatore); kay jack f. (curatore) - chemical analysis of antibiotic residues in food

Chemical Analysis of Antibiotic Residues in Food

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Dettagli

Genere:Libro
Lingua: Inglese
Pubblicazione: 12/2011





Note Editore

The book covers every key aspect on chemical analysis of antibiotic residues in food with themes that include antibiotic chemical properties, pharmacokinetics, metabolism, distribution, food safety regulations, chemical analysis, quality assurance and quality control. The material presented includes not only analytical methods, but also the background information which will enable readers to understand the choice of marker residue and target animal tissue for regulatory analysis. It presents updated information on food safety regulations and current technologies for antibiotic residue analyses that are based on routine screening and confirmatory methods, especially LC-MS. It also provides the general guidance for method development, validation and estimation of measurement uncertainty. The book will be written and organized with a balance between practical use and theory to provide readers or analytical laboratories with a reference book for antibiotic residue analysis in food and/or drinking water. Its contents will be presented at various levels as shown in its multi-layered outlines so that the book possesses breadth and depth in theory and by practice, and thereafter to maintain the integrity of the overall topic.




Trama

An insightful exploration of the key aspects concerning the chemical analysis of antibiotic residues in food

The presence of excess residues from frequent antibiotic use in animals is not only illegal, but can pose serious health risks by contaminating products for human consumption such as meat and milk. Chemical Analysis of Antibiotic Residues in Food is a single-source reference for readers interested in the development of analytical methods for analyzing antibiotic residues in food. It covers themes that include quality assurance and quality control, antibiotic chemical properties, pharmacokinetics, metabolism, distribution, food safety regulations, and chemical analysis. In addition, the material presented includes background information valuable for understanding the choice of marker residue and target animal tissue to use for regulatory analysis. This comprehensive reference:
* Includes topics on general issues related to screening and confirmatory methods
* Presents updated information on food safety regulation based on routine screening and confirmatory methods, especially LC-MS
* Provides general guidance for method development, validation, and estimation of measurement uncertainty

Chemical Analysis of Antibiotic Residues in Food is written and organized with a balance between practical use and theory to provide laboratories with a solid and reliable reference on antibiotic residue analysis. Thorough coverage elicits the latest scientific findings to assist the ongoing efforts toward refining analytical methods for producing safe foods of animal origin.







Altre Informazioni

ISBN:

9780470490426

Condizione: Nuovo
Collana: Wiley Series on Mass Spectrometry
Dimensioni: 286 x 24.96 x 218 mm Ø 1072 gr
Formato: Copertina rigida
Pagine Arabe: 384






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