Table of Contents
Table of Contents
Preface
Chapter 1. Macro- and Micromineral Contents in Raw and Cooked Pork Meat and Pig Edible Offal
(Vladimir Tomović, Mila Tomović, Branislav Šojić, Marija Jokanović and Snežana Škaljac, University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia, and others)
Chapter 2. Pork Foodborne Parasites of Public Health Interest in Mexico
(I.B. Hernandez-Cortazar, PhD, E. Guzman-Marin PhD, K.Y. Acosta-Viana PhD, A. Ortega-Pacheco, PhD, J.I. Chan-Perez, PhD, and M. Jimenez-Coello, PhD, Centro de Investigaciones Regionales “Dr Hideyo Noguchi”, Autonomous University of Yucatan, Merida Yucatan, Mexico, and others)
Chapter 3. Pork Meat Consumption and Salmonellosis Incidence in European Countries: An Ecologic Study
(Alberto Arnedo-Pena, PhD, and M Rosario Pac-Sa, MD, Department of Health Sciences. Public University of Navarra, Pamplona, Spain, and others)
Index
