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  1. Natural Toxicants in Food

    A manual for Experimental Foods, Dietetics and Food Scientists

    Edited by David H. Watson

    Series: Sheffield Food Technology

    Natural toxicants, for which there is no standard definition, are generally understood to be chemicals with potentially toxic effects on human beings as a result of their natural occurrence in food. Natural Toxicants in Food covers areas of current interest related to naturally occurring toxicants...

    Published March 18th 1998 by Blackwell

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