Handbook of food toxicology

This text explores toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biological components to prevent contamination of food products and reduce epidemics of foodborne disease.

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Bibliographic Details
Main Author: Deshpande, S. S.
Format: eBook
Language: English
Published: New York : Marcel Dekker, ©2002.
Series: Food science and technology (Academic Press) ; 119.
Subjects:
Food > Toxicology > Handbooks, manuals, etc.
elektronické knihy
electronic books
ISBN: 0203908961
9780203908969
0824743903
9780824743901
9781628706482
1628706481
9780824707606
0824707605
9781466522336
146652233X
Physical Description: 1 online resource (x, 903 pages) : illustrations

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Table of contents

Description
Summary: This text explores toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biological components to prevent contamination of food products and reduce epidemics of foodborne disease.
Bibliography: Includes bibliographical references and index.
ISBN: 0203908961
9780203908969
0824743903
9780824743901
9781628706482
1628706481
9780824707606
0824707605
9781466522336
146652233X
Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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