Introduction to Toxicology and Food

By Tomris Altug

Book Overview

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.

• Format: Hardcover
• Language: English
• ISBN: 0849314569
• ISBN13: 9780849314568
• Release Date: July 2002
• Publisher: CRC Press
• Length: 168 Pages
• Weight: 0.90 lbs.
• Dimensions: 0.6" x 6.5" x 9.6"