Preliminary Report on the Natural History of the State of Vermont PDF Download
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Author: Vermont. State Geologist
Publisher:
ISBN:
Category : Geology
Languages : en
Pages : 98
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Book Description
Author: Vermont. State Geologist
Publisher:
ISBN:
Category : Geology
Languages : en
Pages : 98
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Book Description
Author: Maine. Scientific Survey
Publisher:
ISBN:
Category : Fishes
Languages : en
Pages : 496
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Book Description
Separates from Annual report of the Secretary of the Maine Board of Agriculture, 1861-62.
Author: United States. Department of the Interior. Pacific Southwest Field Committee
Publisher:
ISBN:
Category : Natural resources
Languages : en
Pages : 186
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Book Description
Author: William R. Calvert
Publisher:
ISBN:
Category : Gasoline
Languages : en
Pages : 24
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Author:
Publisher:
ISBN:
Category : Gas industry
Languages : en
Pages : 56
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Book Description
Author: Québec (Province). Department of Natural Resources
Publisher:
ISBN:
Category : Mines and mineral resources
Languages : en
Pages : 624
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Author: John F. W. Herschel
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 386
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Book Description
Author: Belfast Natural History and Philosophical Society (1821-)
Publisher:
ISBN:
Category : Natural history
Languages : en
Pages : 828
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Author:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1040
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Author: Anthony Tu
Publisher: Routledge
ISBN: 1351442244
Category : Technology & Engineering
Languages : en
Pages : 694
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Book Description
This resource discusses all aspects of food poisoning and its sources such as bacteria, plant, and fungus - presenting the pathogens and food toxins in detail. Featuring contributions from over 30 leading authorities in the field, Food Poisoning ...: describes bacterial food contaminants including staphylococcal, salmonellae, E. coli, Clostridium perfringens, Bacillus cereus, cholera, and botulism; covers the prevention and treatment of mushroom and other poisonings from grains and plant-type foods; explains how to aid allergic reactions resulting from eating certain foods; identifies which kinds of seafood may cause severe poisoning; explores teratogenic aspects of food poisoning, outlining which foods pregnant women should avoid; and shows how those sensitive to nitrosamines can avoid such food poisoning.;Extensively referenced with more than 2200 literature citations, Volume 7: Food Poisoning serves as essential reading for toxicologists, microbiologists, dietitians and nutritionists, public health officials, food scientists and technologists, agricultural chemists and biochemists, bacteriologists, and graduate-level students in food science and toxicology.
