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Introduction to toxicology and food / Tomris Altuğ
Boca Raton, FL : CRC Press, Taylor & Francis Group, 2019
xvi, 152 pages. : illustrations ; 24 cm.
Ký hiệu phân loại (DDC): 615.954
The book begins with a general overview of the concepts and principles of toxicology. It describes its history and branches, toxic doses, stages of toxication, effect mechanisms of toxins, and toxicity tests. Then it covers the substances in our foods that have toxicological significance, such as natural sources of toxicants, contaminants, and food additives. Finally, the book presents information about "chemopreventers"--Those foods and food components that have antimutagenic or anticarcinogenic effects. With its easy-to-read style and its clear discussions of the science of toxicology, food toxicology, and chemopreventers, Introduction to Toxicology and Food is an ideal text for an undergraduate course in food toxicology and a useful guide for food scientists
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