ロード中...

Handbook of Food Toxicology

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,...

詳細記述

書誌詳細
第一著者:	Deshpande, S S
フォーマット:	Printed Book
出版事項:	New York Marcel Dekker 2002
主題:	Food > Toxicology > Handbooks, manuals > - Food > toxicity.
オンライン･アクセス:	http://classify.oclc.org/classify2/ClassifyDemo?owi=1021320