Bøker av Takayuki (University of California Shibamoto

Shows how to choose the most effective techniques for assessing the toxicity of chemicals in both food and the environment. examines a wide range of volatile compounds from toxic aldehydes and pesticides to micotoxins and dioxins.

Provides the basic principles of food toxicology. This book features coverage of areas of concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues. It is intended for students in toxicology, environmental studies and dietetics.

Shows how to choose the most effective techniques for assessing the toxicity of chemicals in both food and the environment. This title examines a range of volatile compounds from toxic aldehydes and pesticides to micotoxins and dioxins.