Natural Toxicants in Food

Natural Toxicants in Food

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 f...

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Bibliographic Details
Main Author: Watson, D.H. 1952- David H. (Author)
Format: Book
Language:English
Published: Sheffield, England Sheffield Academic Press 1998
Subjects:
Food contamination
Food > Toxicology
Food > Analysis
Online Access:Click Here to View Status and Holdings.
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245 0 0 |a Natural Toxicants in Food  |c Edited by DAVID WATSON, Joint Food Safety and Standard Group, ministry of Agriculture, Fisheries and Food / Department of Health Smith Square, London 
264 # 1 |a Sheffield, England  |b Sheffield Academic Press  |c 1998 
264 # 4 |c ©1998 
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504 # # |a Includes bibliographical references and index 
520 # # |a 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: 
650 # 0 |a Food contamination 
650 # 0 |a Food  |x Toxicology 
650 # 0 |a Food  |x Analysis 
700 1 # |a Watson, D.H.  |d 1952-  |e author  |q David H. 
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