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Az otthoni sütési-főzési eljárások hatása a baromfihúsok kémiai és mikrobiológiai biztonságára, valamint minőségi jellemzőire
dc.contributor.authorPleva, Dániel
dc.date.accessioned2020-12-14T14:26:56Z
dc.date.available2020-12-14T14:26:56Z
dc.date.issued2020
dc.identifier.urihttp://hdl.handle.net/10832/2561
dc.description.abstractThe 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.en_US
dc.language.isohuen_US
dc.titleAz otthoni sütési-főzési eljárások hatása a baromfihúsok kémiai és mikrobiológiai biztonságára, valamint minőségi jellemzőireen_US
dc.typePhD Dissertationen_US


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