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Endogenous contaminants in food
Greifenthalová, Ivana ; Kočí, Radka (referee) ; Vítová, Eva (advisor)
This work is focused on the problematic of endogenous contaminants in foods. The overview of all important contaminants arising in foods during their processing and storage by influence of physical, chemical and microbiological factors is given here. The origin and occurrence in foods, biological effects, toxicity and possible health importance and also legislation requirements are described in single compounds. Finally, the possibilities of regulation of their production are shortly mentioned.

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