MYCOTOXINS IN FOOD
This is the first book to address the significance of mycotoxins in causing human disease by exposure from food. It considers the three groups of mycotoxins about which most is known in terms of human exposure (aflatoxins, ochratoxins and tricheothecenes), their occurrence, determination, properties...
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| Format: | Book |
|---|---|
| Language: | English |
| Published: |
London
Academic Press
1987
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 245 | 1 | 1 | |a MYCOTOXINS IN FOOD |c edited by Palle Krogh |
| 264 | # | 1 | |a London |b Academic Press |c 1987 |
| 264 | # | 4 | |c ©1987 |
| 300 | # | # | |a x, 263 pages |b illustrations |c 23cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 520 | # | # | |a This is the first book to address the significance of mycotoxins in causing human disease by exposure from food. It considers the three groups of mycotoxins about which most is known in terms of human exposure (aflatoxins, ochratoxins and tricheothecenes), their occurrence, determination, properties, mode of action and their interaction with nutrients in food. Occupational exposure to mycotoxins is also considered. |
| 650 | # | 0 | |a Mycotoxins |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=229198 |
| 964 | # | # | |c BOK |d 01 |
Mycotoxins production, isolation, separation, and purification