First Published in 1973, this book offers a full, comprehensive guide into the toxicology of certain foods. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of toxicology, and other practitioners in their respective fields.
Table of Contents
1. Indications That Pure Foods May Have Toxic Effects. 2. Toxicity of Carbohydrates. 3. The Oral Toxicity of Fats and Oils. 4. The Oral Toxicity of Proteins. 5. The Oral Toxicity of Water and Salts. 6. The Toxicity of Food Adjuvants. Index
E. M. Boyd