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Lebensmitteltoxikologie
other
Editor(s):
Rainer Macholz
,
Hans Jochen Lewerenz
Publication date
(Print):
1989
Publisher:
Springer Berlin Heidelberg
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Book
ISBN (Print):
978-3-642-73270-6
ISBN (Electronic):
978-3-642-73269-0
Publication date (Print):
1989
DOI:
10.1007/978-3-642-73269-0
SO-VID:
1e521838-4060-43d0-8389-8372fc806926
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Book chapters
pp. 17
Einleitung
pp. 20
Aufgabengebiet der Lebensmitteltoxikologie
pp. 24
Dosis und Wirkung
pp. 35
Resorption, Disposition und toxikokinetische Analyse
pp. 105
Einflußfaktoren auf die Toxizität
pp. 124
Toxizitätsprüfung
pp. 191
Toxikologische Bewertung
pp. 197
Natürliche toxische Substanzen in Lebensmittelrohstoffen
pp. 264
Vitamine
pp. 270
Mineralstoffe
pp. 317
Rückstände aus der Pflanzenproduktion
pp. 370
Rückstände aus der Tierbehandlung
pp. 386
Umweltchemikalien
pp. 404
Lebensmittelzusatzstoffe
pp. 469
Sekundärprodukte aus Eiweißen und Kohlenhydraten
pp. 482
Sekundärprodukte von Fetten
pp. 491
Polycyclische aromatische Kohlenwasserstoffe
pp. 497
N-Nitrosoverbindungen
pp. 505
Toxische Substanzen mikrobieller Herkunft
pp. 543
Synthetische Polymere im Lebensmittelverkehr
pp. 557
Behandlung von Lebensmitteln und Bedarfsgegenständen mit ionisierender Strahlung
pp. 568
Nahrungsmittelunverträglichkeit
pp. 581
Lebensmittelrecht der Deutschen Demokratischen Republik
pp. 591
Lebensmittelrecht der Bundesrepublik Deutschland
pp. 615
Literatur
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Authors:
J. Kroll
,
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