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Current Catalog
First multi-year cumulation covers six years: 1965-70.
Toxicology of Insecticides
The most rewarding aspect of writing a book is receiving encouraging comments from one's colleagues, since one always wonders whether fair coverage was made of the work of others or whether some omissions were made. I feel very fortunate that many colleagues took the time to read the first edition of this book and chose to use it as a textbook in their teaching. During the past few years they have given me valuable suggestions by pointing out areas that needed to be added to improve the book. Toxicology is one of the fastest moving scientific fields. In the areas of insecticide toxicology many new advances have been made since this treatise first appeared. Therefore, it would not be easy to ...
National Library of Medicine Current Catalog
First multi-year cumulation covers six years: 1965-70.
Food Safety
Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of...
Food Contaminants
This book contains contributions based on the proceedings of two symposia on food contamination held in London in April 1989 and May 1990, both of which were organised jointly by the Environment, Food Chemistry and Toxicology Groups of the Royal Society of Chemistry. The aim of these meetings was to assess the extraneous chemical contamination of food from two sources: firstly, food-chain contaminants - the presence of plant toxicants of fungal metabolites in food, or the contamination of food from environmental sources (airborne, aquatic and terrestrial); and secondly, food-production contaminants - contaminants of man-made origin brought about by a desire to facilitate food production and ...
Food Chemical Safety
Chemical contaminants in food, from pesticides and veterinary drug residues to contamination from food packaging, are a major concern for the food industry. Written by a distinguished international team of contributors, this authoritative collection describes the main chemical contaminants, their health implications, how they contaminate food products, methods of detection and how such contaminants can be controlled. Describes the main chemical contaminants of food, their health implications, how they contaminate food products, methods of detection and how such contaminants can be controlled
