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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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Dades bibliogràfiques
Autor principal:	Deshpande, S S
Format:	Printed Book
Publicat:	New York Marcel Dekker 2002
Matèries:	Food > Toxicology > Handbooks, manuals > - Food > toxicity.
Accés en línia:	http://classify.oclc.org/classify2/ClassifyDemo?owi=1021320

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