by Hans-Georg Classen, Peter S. Elias, Walter P. Hammes · Verlag Paul Parey · tapa blanda · ISBN 9783489625148
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This technical book, part of the 'Pareys Studientexte' series, provides a comprehensive analysis of the toxicological and hygienic assessment of food ingredients and additives, as well as potentially harmful impurities in food. It is a fundamental reference work for professionals and students in the field of food science and toxicology. Written by Hans-Georg Classen, Peter S. Elias, and Walter P. Hammes, the text offers a rigorous scientific basis for understanding the risks and safety of substances in the food chain, including detailed tables and technical data essential for food safety studies.
