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Natural Toxicants in Food: A manual for Experimental Foods, Dietetics and Food Scientists (Sheffield Food Technology) - Hardcover
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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From the Back Cover:
This volume guides readers through the currently important areas of work on naturally-occurring toxicants in food and offers a broader coverage than is presently available at professional and reference level.
Review:
"... So much material in so few pages and... such a comprehensive index" - International Food Hygiene
"A very useful addition to the literature and a resource for those in industry concerned about the possible presence and control of natural toxicants" - Food Research International
"A very useful addition to the literature and a resource for those in industry concerned about the possible presence and control of natural toxicants" - Food Research International
"About this title" may belong to another edition of this title.
- PublisherBlackwell
- Publication date1998
- ISBN 10 0849397340
- ISBN 13 9780849397349
- BindingHardcover
- Edition number1
- Number of pages349
- EditorWatson David H.
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