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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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书目详细资料
主要作者:	Deshpande, S S
格式:	Printed Book
出版:	New York Marcel Dekker 2002
主题:	Food > Toxicology > Handbooks, manuals > - Food > toxicity.
在线阅读:	http://classify.oclc.org/classify2/ClassifyDemo?owi=1021320