Introduction to food toxicology

Shibamoto, Takayuki; Bjeldanes, Leonard

dc.creator	Shibamoto, Takayuki
dc.creator	Bjeldanes, Leonard
dc.date.accessioned	2020-04-14T12:25:33Z
dc.date.available	2020-04-14T12:25:33Z
dc.date.issued	2009
dc.identifier.uri	http://hdl.handle.net/123456789/9414
dc.description.abstract	Chapter 1 - Principles of Toxicology -- Chapter 2 - Determination of Toxicants in Foods -- Chapter 3 – Biotransformation -- Chapter 4 - Chemical carcinogénesis -- Chapter 5 - Natural Toxins in Animal Foodstuffs -- Chapter 6 - Toxic phytochemicals -- Chapter 7 - Toxins from Fungi -- Chapter 9 - Pesticide Residues in Foods -- Chapter 10 - Food Additives -- Chapter 11 - Toxicants Formed During Food Processing -- Chapter 12 - Food Factors and Health.	es
dc.language.iso	en	es
dc.publisher	Elsevier	es
dc.title	Introduction to food toxicology	es
uade.subject.descriptor	Alimentos	es
uade.subject.descriptor	Toxicología Alimentaria	es
uade.subject.descriptor	Procesamiento de Alimentos	es
uade.subject.descriptor	Industria Alimentaria	es
uade.edicion	2a ed.	es
uade.identifier.isbn	9780123742865	es
academic.materia.codigo	3.2.080	es
academic.materia.nombre	Toxicología Alimentaria	es