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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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| Format: | Printed Book |
| Udgivet: |
New York
Marcel Dekker
2002
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| Online adgang: | http://classify.oclc.org/classify2/ClassifyDemo?owi=1021320 |
Internet
http://classify.oclc.org/classify2/ClassifyDemo?owi=1021320MG University
| Klassifikationsnummer: |
615.954 DES/H |
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| Kopi | Live Status Unavailable |