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Toxins and Other Harmful Compounds in Foods - Chemical & Functional Properties of Food Components 1.º edición
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Toxins and Other Harmful Compounds in Foods - Chemical & Functional Properties of Food Components
Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing.
496 pages, 57 black & white illustrations, 77 black & white tables
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 24 de enero de 2017 |
| ISBN13 | 9781498748520 |
| Editores | Taylor & Francis Inc |
| Páginas | 492 |
| Dimensiones | 150 × 220 × 20 mm · 856 g |
| Lengua | Inglés |
| Editor | Sikorski, Zdzislaw (Gdansk University of Technology, Poland) |
| Editor | Witczak, A. (West Pomeranian University of Technology, Szczecin, Poland) |
