Part 1 Diet and Health: Overview; Diet and Cancer; Diet and Cardiovascular Disease; Other Effects of Diet; Food and Dietary Analysis. Part 2 Safety of Food Components: Assessment of Food Safety; Intentional (Direct) Additives; Indirect Additives, Residues, and Contaminants; Naturally Occurring Toxicants and Food Constituents of Toxicological Interest. Part 3 Foodborne Microbial Illness: Mycotoxins; Foodborne Bacterial Intoxications and Infections; Foodborne Parasitic Infections; Appendix: Food- and Water-Associated Viruses.
"Each volume of this series describes what happened in the world of
food safety during a 12-month period. . . The amount of new
information in these volumes reinforces the notion that food safety
is a burgeoning area of research. To have this series available to
thumb through periodically is an effective way of acquiring new
information on most aspects of food safety. "
---Australian Journal of Nutrition and Dietetics
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