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Food Toxicology

Edited by William Helferich, Edited by Carl K. Winter





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New data continually indicate that antioxidants may contribute to reductions in cancer risks and that chronic consumption of low levels of chemical carcinogens in our diet may contribute to an increased risk of developing specific types of cancers. Research also shows that in America today, the leading causes of death are cancer and heart disease.

| product details |



Normally shipped | Enquiries only
Publisher | Taylor & Francis Ltd
Published date | 23 Aug 2000
Language |
Format | Digital (delivered electronically)
Pages | 240
Dimensions | 0 x 0 x 0mm (L x W x H)
Weight | 0g
ISBN | 978-1-0400-6319-4
Readership Age |
BISAC | medical / toxicology


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