Description

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods. This 2e of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology.

Details

No. of pages:
320
Language:
English
Copyright:
© 2009
Published:
Imprint:
Academic Press
eBook ISBN:
9780080921532
Print ISBN:
9780123742865
Print ISBN:
9780323164887

About the authors

Takayuki Shibamoto

Affiliations and Expertise

University of California, Davis, USA

Takayuki Shibamoto

Affiliations and Expertise

University of California, Davis, USA

Leonard Bjeldanes

Affiliations and Expertise

University of California, Berkeley, USA