Bioactive Compounds in Foods
January 2009, Wiley-Blackwell
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Other Available Formats: Hardcover
The book provides a practical reference for a wide range of experts: specialist toxicologists (chemists and food chemists), hygienists, government officials and anyone who needs to be aware of the main issues concerning toxicants and process contaminants in food. It will also be a valuable introduction to the subject for post-graduate students.