Handbook of food toxicology
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanism...
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
| Được phát hành: |
Marcel Dekker
2011
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| Những chủ đề: | |
| Truy cập trực tuyến: | http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25595 |
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oai:scholar.dlu.edu.vn:DLU123456789-255952012-03-03T04:20:38Z Handbook of food toxicology Deshpande, S. S. Hóa học From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety. 2011-09-12T03:19:52Z 2011-09-12T03:19:52Z 2002 Book 0-8247-0760-5 http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25595 en application/pdf Marcel Dekker |
| institution |
Thư viện Trường Đại học Đà Lạt |
| collection |
Thư viện số |
| language |
English |
| topic |
Hóa học |
| spellingShingle |
Hóa học Deshpande, S. S. Handbook of food toxicology |
| description |
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety. |
| format |
Book |
| author |
Deshpande, S. S. |
| author_facet |
Deshpande, S. S. |
| author_sort |
Deshpande, S. S. |
| title |
Handbook of food toxicology |
| title_short |
Handbook of food toxicology |
| title_full |
Handbook of food toxicology |
| title_fullStr |
Handbook of food toxicology |
| title_full_unstemmed |
Handbook of food toxicology |
| title_sort |
handbook of food toxicology |
| publisher |
Marcel Dekker |
| publishDate |
2011 |
| url |
http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25595 |
| _version_ |
1757654198726426624 |