Health and FoodGordon Gerard Birch, Leslie Frank Green, L. G. Plaskett |
Contents
Discussion | 9 |
Discussion 25 | 25 |
Legislation and the EEC | 38 |
Copyright | |
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25 minutes aflatoxin ageing amino-acids animals anti-oxidants Apollo baby foods beverage botulism bread calories cancer carbohydrates carcinogenic catering cells cent changes chemical compound consumer consumption contain convenience foods cyclamates deficiency diet dietary drug eating effects enterotoxin enzyme factors fats fatty acids Fd Cosmet feeding flour food additives food industry food poisoning food processing food system foodstuffs frozen Gemini goitrogens hazard health food human increased intake irradiation ischaemic heart disease Kalisz laboratory levels lifespan liver lysine materials meat metabolism metabolites methionine methods micro-organisms microbial milk minutes blanching minutes sterilisation Mycotoxins natural foods normal nutrients nutritional occur Orange G organochlorine outbreaks packaged pesticide pesticide residues population potatoes problem programme protein rats Rehydratable requirements Rzeszów safety shown Sinclair Skylab soya species sterilisation sterilisation at 121°C studies substances TABLE tests tion tissue toxic Toxicol toxins tryptophane vegetables vitamin B6 yeast