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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,...

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Bibliografische gegevens
Hoofdauteur:	Deshpande, S S
Formaat:	Printed Book
Gepubliceerd in:	New York Marcel Dekker 2002
Onderwerpen:	Food > Toxicology > Handbooks, manuals > - Food > toxicity.
Online toegang:	http://classify.oclc.org/classify2/ClassifyDemo?owi=1021320