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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,...
| Yazar: | |
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| Materyal Türü: | Printed Book |
| Baskı/Yayın Bilgisi: |
New York
Marcel Dekker
2002
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| Konular: | |
| Online Erişim: | http://classify.oclc.org/classify2/ClassifyDemo?owi=1021320 |
Internet
http://classify.oclc.org/classify2/ClassifyDemo?owi=1021320MG University
| Yer Numarası: |
615.954 DES/H |
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| Kopya Bilgisi | Konumu erişilebilir değil. |