Handbook of food toxicology
著者
書誌事項
Handbook of food toxicology
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 119）
Marcel Dekker, c2002
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
Contents
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