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Food safety

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The majority of food safety issues centres on toxins produced naturally or through anthropogenic activties, such as use of pesticides, chemicals, additives and pharmaceutical products.

This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare.

It also disucsses risk management, legislation and regulatory issues.

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Product Details
CABI Publishing
0851996078 / 9780851996073
Hardback
363.192
28/04/2003
United Kingdom
English
416p.
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