Hungarian Veterinary Archive

HomeCollectionsKnowledge baseSearch/BrowseConnection
JavaScript is disabled for your browser. Some features of this site may not work without it.
Title:
Az otthoni sütési-főzési eljárások hatása a baromfihúsok kémiai és mikrobiológiai biztonságára, valamint minőségi jellemzőire
Author:
Pleva, Dániel
Date:
2020
Abstract:
The World Health Organization’s International Agency for Research on Cancer issued a statement in 2015 about the classification of red (mammalian) meats and meat products that caused alarm worldwide. Some processed products were placed in category 1, as proven human carcinogens, due to the formation of technological contaminants (nitrosamines, polycyclic aromatic hydrocarbons (PAH), heterocyclic amines (HCA)) during their production. These compounds can be formed by heat treatment, during home or catering cooking processes, such as grilling. At the same time, food-borne epidemics in recent years have shown that in order to establish microbiological safety, we need appropriate antimicrobial procedures, such as the application of heat treatment, both in the food industry and in food preparation at home or in restaurants.
URI:
http://hdl.handle.net/10832/2561
Pleva Dániel disszertációja (3.817Mb)
Pleva Dániel disszertációja - tézisek (754.4Kb)
Pleva Dániel disszertációja - tázisek (angolul) (572.5Kb)
Share:
gffdg
Share on Google+
Show full item record

 

 

magyarenglish

Search

Go to advanced search

Login

Open Archives InitiativeMagyar Tudományos Művek Tára