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Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of kno[...]
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In the interest of improving the safety and nutritional quality of the food supply. Toxins in Food presents the current state of knowledge on the content, chemical properties, mode of action, and biological effects of toxins occurring in food. C[...]
