Unlike several other texts and monographs in this field, the present work was intended to give, in a single volume, a quick, infonnative view of the various problems from field to table concerning the major food crops worldwide.
From health and economic consequences to exposure assessment and detoxification, this title covers the formation, characteristics, and control of various toxins that occur in the production, storage, and preparation of food. It discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components.
Provides a pragmatic approach to the development of successful commercial immunodiagnostic products based on enzyme immunoessay technology. Presenting both the basic and applied principles, this work gathers information on various aspects of this process, from the initial conceptualization to the introduction of the product to the market.
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