Natural Toxicants in Food: A manual for Experimental Foods, Dietetics and Food Scientists

by David H. Watson (Editor)

Natural toxicants, for which there is no standard definition, are generally understood to be chemicals with potentially toxic effects on human beings as a result of their natural occurrence in food. Natural Toxicants in Food covers areas of current interest related to naturally occurring toxicants found in food that are generated by a variety of sources, including, plants, bacteria, algae, fungi, and animals. Offering broad coverage of the topic, this book addresses such areas

349 pages, Hardcover

First published March 19, 1998