Natural Toxicants in Food: A manual for Experimental Foods, Dietetics and Food Scientists

1st Edition

David H. Watson

Blackwell
Published March 19, 1998
Reference - 349 Pages
ISBN 9780849397349 - CAT# SH9734
Series: Sheffield Food Technology

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Summary

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:

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