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Toxins in Food Book

Toxins in Food
Toxins in Food, While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to foo, Toxins in Food has a rating of 3 stars
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Toxins in Food, While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to foo, Toxins in Food
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  • Toxins in Food
  • Written by author Waldemar M. Dabrowski
  • Published by Taylor & Francis, Inc., November 2004
  • While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to foo
  • While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to foo
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Book Categories

Authors

Ch. 1Introduction1
Ch. 2Natural toxins of plant origin11
Ch. 3Mushroom toxins65
Ch. 4Phytoestrogens in food plants85
Ch. 5Food allergies and food intolerance105
Ch. 6Biogenic amines in food121
Ch. 7Marine phycotoxins in seafood155
Ch. 8Bacterial toxins191
Ch. 9Mycotoxins215
Ch. 10Heavy metals237
Ch. 11Pesticides in food251
Ch. 12Antibiotic and hormone residues in foods and their significance269
Ch. 13The effect of processing on the nutritional value and toxicity of foods285
Ch. 14Toxic components of food packaging materials313
Ch. 15Epidemiological and medical impact of toxins in foods335


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