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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:
- Sales Rank: #6059157 in Books
- Published on: 1998-03-19
- Original language: English
- Number of items: 1
- Dimensions: 9.75" h x 6.75" w x 1.25" l, 1.77 pounds
- Binding: Hardcover
- 349 pages
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
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.
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