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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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Dettagli Bibliografici
Autore principale:	Deshpande, S S
Natura:	Printed Book
Pubblicazione:	New York Marcel Dekker 2002
Soggetti:	Food > Toxicology > Handbooks, manuals > - Food > toxicity.
Accesso online:	http://classify.oclc.org/classify2/ClassifyDemo?owi=1021320

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