Food Hygiene and Toxicology in Ready-to-Eat Foods
Food Hygiene and Toxicology in Ready-to-Eat Foods presents a focused examination of safety issues affecting foods consumed without further preparation. It serves as a useful reference for readers interested in food science, hygiene, toxicology, and public health, while highlighting the importance of safe practices in ready-to-eat food contexts.
About This Book
Food Hygiene and Toxicology in Ready-to-Eat Foods examines the relationship between hygiene and toxicology in foods intended for consumption without additional preparation.
The book provides a focused resource for understanding food safety considerations associated with ready-to-eat products.
Written by Parthena Kotzekidou, this title is suited to readers seeking background in food science, food hygiene, toxicology, and public health.
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