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Nutritional Toxicology in the Evaluation
Recent Problems with Lead and Cadmium
Smoked Food and Cancer
4 other sections not shown
acid activity agents Amiata animals antithiamine antivitamins BaP content Basel Biblthca Nutr body weight cadmium caffeine calcium cancer carcinogenic chemical compounds concentration consistent with GMP consumption contamination cyclamates daily intake decrease diet Dieta dietary dihydrochalcone disease dose effect environment environmental enzymes ethanol evaluation experiments exposure factors FAO/WHO favism females food additives food colours foods generally consistent foodstuffs home-smoked human Hungary hydrocarbons infant foods ingestion Itai-Itai disease Italian population Karger kidney Lannate Lathyrus lindane liver males mercury metabolism metabolites methaemoglobinaemia methemoglobin methomyl milk Miraculin Monellin naturally occurring neurolathyrism nitrate nitrate and nitrite nitrate content nitrosamines non-nutritive sweetening oxidation Pb and Cd pesticide residues pesticides plant problem processing protein rats Richardson 15 Salmonellae samples Sinios smoked foods Somogyi studies substances sucrose Table Thaumatin thiamine tion tissues toxicity toxicological urinary thiamine excretion vegetables vitamin