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

Cover

Table of contents

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040 |a N$T  |b eng  |e pn  |c N$T  |d OCLCQ  |d YDXCP  |d OCLCQ  |d IDEBK  |d NRU  |d TEFOD  |d CUN  |d CAI  |d OKC  |d E7B  |d MERUC  |d OCLCQ  |d TULIB  |d EBLCP  |d OCLCO  |d OCLCQ  |d OCLCF  |d UIU  |d KNOVL  |d OCLCQ  |d CRCPR  |d OCLCQ  |d OCL  |d LGG  |d OCLCQ  |d OCLCA  |d OCLCQ  |d UAB  |d YDX  |d OCLCO  |d OCLCA  |d OCLCQ  |d D6H  |d OCLCQ  |d ERL  |d OCLCQ  |d WYU  |d UWO  |d OCLCQ  |d LEAUB  |d TYFRS  |d OCLCQ  |d K6U  |d OCLCO  |d OCLCQ  |d SFB  |d OCLCO  |d OCLCL 
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020 |a 9781628706482  |q (electronic bk.) 
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020 |a 9780824707606  |q (alk. paper) 
020 |a 0824707605  |q (alk. paper) 
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020 |a 146652233X 
020 |z 0824707605  |q (cloth) 
035 |a (OCoLC)61667793  |z (OCoLC)54067562  |z (OCoLC)252524436  |z (OCoLC)276935869  |z (OCoLC)427962148  |z (OCoLC)559580183  |z (OCoLC)647308457  |z (OCoLC)755639731  |z (OCoLC)779912297  |z (OCoLC)1004950522  |z (OCoLC)1029501885  |z (OCoLC)1031054315  |z (OCoLC)1065650210  |z (OCoLC)1069592595 
100 1 |a Deshpande, S. S. 
245 1 0 |a Handbook of food toxicology /  |c S.S. Deshpande. 
260 |a New York :  |b Marcel Dekker,  |c ©2002. 
300 |a 1 online resource (x, 903 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Food science and technology ;  |v 119 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
505 0 |a Preface; Contents; The Science of Toxicology; Principles of Toxicology; Manifestations of Organ Toxicity; Carcinogenesis, Mutagenesis, and Teratogenesis; Biotransformation of Xenobiotics; Measurement of Toxicants and Toxicity; Dietary Constituents; Food Additives; Toxicants Resulting from Food Processing; Toxicants and Antinutrients in Plant Foods; Fungal Toxins; Food-Borne Infections; Bacterial Toxins; Seafood Toxins and Poisoning; Mushroom Toxins; Toxic Metals, Radionuclides, and Food Packaging Contaminants; Pesticides and Industrial Contaminants; Drug Residues; Index. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Toxicology  |v Handbooks, manuals, etc. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a Deshpande, S.S.  |t Handbook of food toxicology.  |d New York : Marcel Dekker, ©2002  |z 0824707605  |w (DLC) 2002074018  |w (OCoLC)50198304 
830 0 |a Food science and technology (Academic Press) ;  |v 119. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpHFT00002/handbook-of-food?kpromoter=marc  |y Full text 

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