Chemical harmful components in food

Author: Wang Dongfeng
Publisher:
Publish Date: 2006-01-01
Features: This book is divided into 7 chapters, mainly introducing allergens in food, harmful glycosides, heavy metals, pesticide residues, veterinary drug residues, anti-nutritional factors, harmful components produced during processing and storage, and bio-toxins. It also elaborates on the sources, structures, chemical properties, and toxicological properties of various harmful components, and provides some methods for removing harmful components from food.