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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,...

Bibliografske podrobnosti
Glavni avtor:	Deshpande, S S
Format:	Printed Book
Izdano:	New York Marcel Dekker 2002
Teme:	Food > Toxicology > Handbooks, manuals > - Food > toxicity.
Online dostop:	http://classify.oclc.org/classify2/ClassifyDemo?owi=1021320

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