Introduction to Food Toxicology - Bog af Takayuki (University of California Shibamoto & Leonard F. (University of California Bjeldanes - Hardback

Introduction to Food Toxicology - Takayuki (University of California Shibamoto

Provides the basic principles of food toxicology. This book features coverage of areas of concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues. It is intended for students in toxicology, environmental studies and dietetics.