Erschienen: 11.06.1992 Abbildung von Tu | Handbook of Natural Toxins | 1992 | Food Poisoning


Handbook of Natural Toxins

Food Poisoning

vergriffen, kein Nachdruck

ca. 360,95 €

inkl. Mwst.

1992. Buch. 656 S. Hardcover

Taylor & Francis. ISBN 978-0-8247-8652-6

Format (B x L): 21,6 x 27,9 cm

Gewicht: 1315 g

In englischer Sprache


This resource discusses all aspects of food poisoning and its sources such as bacteria, plant, and fungus - presenting the pathogens and food toxins in detail.;Featuring contributions from over 30 leading authorities in the field, Food Poisoning.: describes bacterial food contaminants including staphylococcal, salmonellae, E. coli, Clostridium perfringens, Bacillus cereus, cholera, and botulism; covers the prevention and treatment of mushroom and other poisonings from grains and plant-type foods; explains how to aid allergic reactions resulting from eating certain foods; identifies which kinds of seafood may cause severe poisoning; explores teratogenic aspects of food poisoning, outlining which foods pregnant women should avoid; and shows how those sensitive to nitrosamines can avoid such food poisoning.;Extensively referenced with more than 2200 literature citations, Volume 7: Food Poisoning serves as essential reading for toxicologists, microbiologists, dietitians and nutritionists, public health officials, food scientists and technologists, agricultural chemists and biochemists, bacteriologists, and graduate-level students in food science and toxicology.


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