Introduction to Toxicology and Food

毒理学与食品概论

食品加工技术

原   价:
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售   价:
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平台大促 低至8折优惠
发货周期:预计5-7周发货
作      者
出  版 社
出版时间
2002年07月30日
装      帧
精装
ISBN
9780849314568
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页      码
168
开      本
6-1/8 x 9-1/4
语      种
英文
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图书简介
Providing a concise overview of both the science of toxicology and food toxicology, Introduction to Toxicology and Food presents easy-to-understand explanations of the concepts and principles of toxicology as a science, the toxicants found in foods, and naturally occurring antitoxic/anticarcinogenic substances in foods. It examines the uses, harmful effects, and safety aspects of a variety of toxicants, including natural toxicants, contaminants, and food additives. With its easy-to-read style and its clear discussions of the science of toxicology, food toxicology, and chemopreventers, the book is an ideal text for an undergraduate course in food toxicology and a useful guide for food scientists.
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