Natural Toxins
Document Type
Contribution to Book
Journal/Book Title/Conference
The Wiley Encyclopedia of Food Science and Technology, 2nd Edition
Editor
J.J. Francis
Publisher
Wiley-Blackwell
Publication Date
1999
First Page
2236
Last Page
2352
Abstract
Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists.
Recommended Citation
Coulombe, R.A., Jr. (1999). Natural Toxins, in J.J. Francis, (ed) The Wiley Encyclopedia of Food Science and Technology, 2nd Edition. Wiley Interscience, Wiley & Sons, NY.pp. 2236- 2352.
Comments
Originally published by Wiley-Blackwell.