Handbook of Food Toxicology

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From health and economic consequences to exposure assessment and detoxification, this title covers the formation, characteristics, and control of various toxins that occur in the production, storage, and preparation of food. It discusses toxin sources, mechanisms, routes of exposure and absorption,...

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Bibliographic Details
Main Author: Deshpande, S S
Format: Printed Book
Published: New York Marcel Dekker 2002
Subjects:
Food > Toxicology > Handbooks, manuals > - Food > toxicity.
Online Access:http://classify.oclc.org/classify2/ClassifyDemo?owi=1021320

Internet

http://classify.oclc.org/classify2/ClassifyDemo?owi=1021320

MG University

Holdings details from MG University
Call Number: 615.954 DES/H
Copy Live Status Unavailable

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