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Handbook of Food Toxicology
・ISBN 978-0-8247-0760-6 hard GB£ 375.00
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| 著者・編者 | Deshpande, S.S., |
|---|---|
| シリーズ | (Food Science and Technology) |
| 出版社 | (CRC Press Inc, US) |
| 出版年月 | 2002 |
| ページ数 | 920 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A00-35242＞ |
解説
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.