Adverse Effects of Foods

  • E. F. Patrice Jelliffe
  • Derrick B. Jelliffe

Table of contents

  1. Front Matter
    Pages i-xv
  2. Overview

    1. Derrick B. Jelliffe, E. F. Patrice Jelliffe
      Pages 1-9
  3. Naturally Occurring Toxicants

    1. Front Matter
      Pages 11-11
    2. Leif Hambraeus
      Pages 13-36
    3. S. G. Srikantia
      Pages 45-49
    4. Louis E. Grivetti
      Pages 51-58
    5. Donald S. McLaren
      Pages 59-64
    6. K. L. Stuart
      Pages 65-69
    7. Kamal Ahmad
      Pages 71-76
    8. Khin Kyi Nyunt
      Pages 77-81
  4. Environmental Toxicants

    1. Front Matter
      Pages 83-83
    2. D. G. Lindsay, J. C. Sherlock
      Pages 85-110
    3. Mohammad G. Mustafa
      Pages 111-128
    4. Charles L. Senn
      Pages 129-134
    5. Masazumi Harada
      Pages 135-148
    6. Laman Amin-Zaki
      Pages 149-159
  5. Dietary Additives

    1. Front Matter
      Pages 161-161
    2. Johanna Dwyer
      Pages 163-194
    3. Yongyot Monsereenusorn
      Pages 195-202

About this book

Keywords

food

Editors and affiliations

  • E. F. Patrice Jelliffe
    • 1
  • Derrick B. Jelliffe
    • 1
  1. 1.Population, Family and International Health Division, School of Public HealthUniversity of CaliforniaLos AngelesUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4613-3359-3
  • Copyright Information Springer-Verlag US 1982
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-3361-6
  • Online ISBN 978-1-4613-3359-3
  • About this book