skip
RSC
|
ChemSpider
|
Feedback
X
Close
We welcome your comments for improvement of this site and our services.
Comments
Email ID
Security Details
Please enter the characters in the box below as you see them.
Thank you for helping us improve our site.
Login
|
Register
Journals
Books
Alerts
Others
Help
Full Text
Full Text
Title
Author
DOI
ISBN
Advanced Search
Home
>
Books
>
Food Safety and Food Qu...
Authors & Referees
|
Librarians
You do not have JavaScript enabled. Please enable JavaScript to access the full features of the site.
Food Safety and Food Quality
Author(s):
Jim Wright, Andrew Chesson, David M. Taylor, Lois Swirsky Gold, Thomas H. Slone, Bruce N. Ames, Christina Goodacre, Geoff Andrews, Alastair Penman, Chris Hart, Peter J. Lillfo
Editor(s):
R E Hester, R M Harrison
Publication Details
Copyright: 2001
ISBN:
978-1-84755-089-7
DOI:
10.1039/9781847550897
Description
The quality and safety of the food we eat attracts a great deal of publicity and is high on the list of public concerns. This highly emotive issue is discussed in this timely book, w...
The quality and safety of the food we eat attracts a great deal of publicity and is high on the list of public concerns. This highly emotive issue is discussed in this timely book, which brings together a group of experts to present up-to-date and balanced overviews on a wide range of topics including GM crops; hazardous microorganisms such as E. coli; the BSE/CJD problem; and cancer-causing chemicals, both natural and synthetic. Thought-provoking and of interest to a wide readership, this authoritative review will be welcomed by food scientists, legislators, government officials and advisors. Students of food science or environmental science will also find it essential reading.
Book Contents
Buy Print (£34.95)
Download Citation
BibTex
EndNote
MEDLINE
ProCite
ReferenceManager
RefWorks
RIS
Share & Recommend
Email this page
Bookmark
Add to Favourites
Related Articles
Same subject
Related Books
Same series
Same author
Same topic