Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing.
Authors
Additional information
- DOI
- Digital Object Identifier link open in new tab 10.1016/b978-012370467-2/50169-3
- Category
- Publikacja monograficzna
- Type
- rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
- Language
- angielski
- Publication year
- 2017
Source: MOSTWiedzy.pl - publication "Mushroom Toxins" link open in new tab
