Chemical contaminants and residues in food /

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Bibliographic Details
Edition:	Second edition.
Imprint:	[Oxford] : Woodhead Publishing, [2017]
Description:	1 online resource : illustrations.
Language:	English
Series:	Woodhead Publishing series in food science, technology and nutrition Woodhead Publishing in food science, technology, and nutrition.
Subject:	Food -- Analysis. Food contamination. Food -- Toxicology. Food adulteration and inspection. Food adulteration and inspection. Food -- Analysis. Food contamination. Food -- Toxicology.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11308457

Hidden Bibliographic Details
Other authors / contributors:	Schrenk, D. (Dieter), editor. Cartus, Alexander, editor.
ISBN:	9780081006757 0081006756 0081006748 9780081006740
Notes:	Includes bibliographical references and index.
Summary:	Chemical contaminants are a major concern for the food industry. This text provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control.
Other form:	Print version: 0081006748 9780081006740

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