共查询到20条相似文献，搜索用时 10 毫秒
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A S Truswell 《British medical journal (Clinical research ed.)》1987,294(6585):1437-1438
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A S Truswell 《British medical journal (Clinical research ed.)》1985,291(6500):951-955
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Henry J. Heimlich 《Canadian Medical Association journal》1975,112(12):1383-1384
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Michael Spencer 《Postgraduate medical journal》1974,50(588):620-624
Food additives are discussed from the food technology point of view. The reasons for their use are summarized: 相似文献
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G Kazantzis 《Postgraduate medical journal》1974,50(588):625-628
With the increasing use of a large variety of chemicals, opportunities for contamination of food are becoming greater. Food may be involved following some accidental occurrence or from more general environmental contamination. Three examples are given: an outbreak of paralysis in Morocco involved 10,000 people who had ingested food adulterated with triorthocresyl phosphate; an epidemic of jaundice in London followed the contamination of flour with an epoxy resin hardener; organic mercury poisoning in an Arab country involved more than 6000 people who had eaten bread made from grain treated with a methyl mercury fungicide. The hazard which may arise from heavy metal accumulation in the body is discussed. 相似文献
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