Handbook of Food Toxicology (1) (Food Science and Technology)
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- Synopsis
- 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.
- Copyright:
- 2002
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 920 Pages
- ISBN-13:
- 9781135562113
- Related ISBNs:
- 9781135562076, 9780429221484, 9780203908969, 9781138627437, 9780824707606
- Publisher:
- CRC Press
- Date of Addition:
- 01/26/25
- Copyrighted By:
- Marcel Dekker, Inc.
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Technology, Medicine
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.