Please use this identifier to cite or link to this item:
http://113.161.190.196:8080/thuvienso/handle/123456789/1253| Title: | Handbook of food toxicology |
| Authors: | Deshpande, S. S. |
| Keywords: | Hóa học |
| Issue Date: | 2002 |
| Publisher: | Marcel Dekker |
| Abstract: | 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. |
| URI: | http://10.0.16.20:8080/dspace/handle/DLU123456789/25595 http://192.168.1.40:8080/thuvienso/handle/123456789/1253 |
| ISBN: | 0-8247-0760-5 |
| Appears in Collections: | Sách, Giáo trình điện tử - Tiếng Anh |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Handbook of food toxicology.pdf | 9.69 MB | Adobe PDF |  Download |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.