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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,...
| 第一著者: | |
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| フォーマット: | Printed Book |
| 出版事項: |
New York
Marcel Dekker
2002
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| 主題: | |
| オンライン･アクセス: | http://classify.oclc.org/classify2/ClassifyDemo?owi=1021320 |
インターネット
http://classify.oclc.org/classify2/ClassifyDemo?owi=1021320MG University
| 請求記号: |
615.954 DES/H |
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| 所蔵 | ステータス情報は利用できません |