TY  - BOOK
AU  - Deshpande,S.S.
TI  - Handbook of food toxicology
T2  - Food science and technology
SN  - 9780824707606
U1  - 615.954 
PY  - 2002///
CY  - New York, Boca Raton
PB  - Marcel Dekker, CRC Press
KW  - Food
KW  - Toxicology
KW  - Handbooks, manuals, etc
KW  - toxicity
KW  - Bacterial Toxins
KW  - analysis
KW  - Food Additives
KW  - chemistry
KW  - Food Contamination
KW  - methods
KW  - Besin
KW  - Toksiloji
KW  - El kitaplar, vb
KW  - fast
KW  - Ernahrung
KW  - gnd
KW  - Lebensmitteltoxikologie
KW  - Toxikologie
KW  - swd
KW  - Handbooks and manuals
N1  - This reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food-exploring toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease; Includes bibliographical references and index; Science and principles of toxicology -- Toxicity in foods
UR  - http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=009920637&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
UR  - http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009920637&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
UR  - http://www.e-streams.com/es0607/es0607_2575.html
UR  - http://catdir.loc.gov/catdir/enhancements/fy0647/2002074018-d.html
ER  -