David H. Watson
Natural Toxicants in Food
A manual for Experimental Foods, Dietetics and Food Scientists
Gebonden Engels 1998 1e druk 9780849397349Levertijd ongeveer 11 werkdagen
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Samenvatting
Natural toxicants, for which there is no standard definition, are generally understood to be chemicals with potentially toxic effects on human beings as a result of their natural occurrence in food. Natural Toxicants in Food covers areas of current interest related to naturally occurring toxicants found in food that are generated by a variety of sources, including, plants, bacteria, algae, fungi, and animals. Offering broad coverage of the topic, this book addresses such areas as:
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