Process-Induced Food Toxicants, Occurrence, Formation, Mitigation, and Health Risks, Wiley, John Wiley & Sons,Food and beverage technology,Industrial chemistry and chemical engineering, processing-induced toxins, thermal treatment, drying, fermentation, preservation, fat processing, high hydrostatic pressure processing, food contaminants, food safety, acrylamide, heterocyclic aromatic amines, HAA, polyaromatic hydrocarbons, PAH, furans, hydroxy-methyl-furfural, HMF, advanced glycation end products, AGE, ethyl carbamate, urethane, nitrosamines, trans fatty acids,, , United States, en-UShttps://www.wiley.comprocessing-induced toxins, thermal treatment, drying, fermentation, preservation, fat processing, high hydrostatic pressure processing, food contaminants, food safety, acrylamide, heterocyclic aromatic amines, HAA, polyaromatic hydrocarbons, PAH, furans, hydroxy-methyl-furfural, HMF, advanced glycation end products, AGE, ethyl carbamate, urethane, nitrosamines, trans fatty acids, [BLURB],[CITY],,books, ebooks, biblet, Book2look