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Handbook of food toxicology

Author: S S Deshpande
Publisher: New York : Marcel Dekker, ©2002.
Series: Food science and technology (Academic Press), 119.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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.
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Genre/Form: Electronic books
Handbooks and manuals
Handbooks, manuals, etc
Additional Physical Format: Print version:
Deshpande, S.S.
Handbook of food toxicology.
New York : Marcel Dekker, ©2002
(DLC) 2002074018
(OCoLC)50198304
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: S S Deshpande
ISBN: 0203908961 9780203908969 0824743903 9780824743901 9781628706482 1628706481 9780824707606 0824707605 9781466522336 146652233X
OCLC Number: 61667793
Description: 1 online resource (x, 903 pages) : illustrations.
Contents: 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.
Series Title: Food science and technology (Academic Press), 119.
Responsibility: S.S. Deshpande.

Abstract:

From health and economic consequences to exposure assessment and detoxification, this title covers the formation, characteristics, and control of various toxins that occur in the production, storage,  Read more...

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"Owing to the breadth and depth of this book, it should find a home on the bookshelf of professional toxicologists, food scientists, and others interested in the general science of toxicology and its Read more...

 
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