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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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書目詳細資料
主要作者:	Deshpande, S S
格式:	Printed Book
出版:	New York Marcel Dekker 2002
主題:	Food > Toxicology > Handbooks, manuals > - Food > toxicity.
在線閱讀:	http://classify.oclc.org/classify2/ClassifyDemo?owi=1021320