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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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Chi tiết về thư mục
Tác giả chính:	Deshpande, S S
Định dạng:	Printed Book
Được phát hành:	New York Marcel Dekker 2002
Những chủ đề:	Food > Toxicology > Handbooks, manuals > - Food > toxicity.
Truy cập trực tuyến:	http://classify.oclc.org/classify2/ClassifyDemo?owi=1021320