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Mann & Truswell: Essentials of Human Nutrition 3e

Chapter 25

Further reading

  1. Branen, A.L., Davidson, P.M., Salminen, S., and Thorngate, J.H. (eds) (2002) Food Additives, 2nd edition. New York, Marcel Dekker.

  2. Bryan, F.L. (1992) Hazard analysis critical control point evaluations. A guide to identifying hazards and assessing risks associated with food preparation and storage. Geneva, World Health Organization.

  3. Cliver, D.O., and Rieman, H.P. (eds) (2002) Foodborne diseases, 2nd edition. San Diego, Academic Press.

  4. Committee on Comparative Toxicity of Naturally Occurring Carcinogens, National Research Council (1996) Carcinogens and anticarcinogens in the human diet. A comparison of naturally occurring and synthetic substances. Washington, DC, National Academy Press.

  5. Food Standards Australia New Zealand (2005) Safety assessment of genetically modified foods. Canberra, FSANZ.

  6. Institute of Medicine and National Research Council (2004) Safety of genetically engineered foods. Approaches to assessing the unintended health effects. Washington, DC, National Academies Press.

  7. Omaye, S.T. (2004) Food and nutritional toxicology. Boca Raton, FL, CRC Press.

  8. Schmidt, R.H., and Rodrick, G.E. (eds) (2003) Food safety handbook. Hoboken, NJ, John Wiley.

  9. WHO (1994) Safety and nutritional adequacy of irradiated food. Geneva, World Health Organization.

Useful websites

Key food safety websites: