Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/3065
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dc.contributor.authorHelferich, Williamen
dc.contributor.editorHelferich, William-
dc.date.accessioned2018-09-20T08:12:48Z-
dc.date.available2018-09-20T08:12:48Z-
dc.date.issued2001-
dc.identifier.isbn0-8493-2760-1-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/3065-
dc.descriptionAt the turn of the 20th century, the average life expectancy was about 40 years of age. The main causes of death were infections due to microbial pathogens. As we enter the 21st century, the leading causes of death are now heart disease and cancer. Diet plays a significant role in both of these diseases, as evidenced by estimates that environment including diet may be related to 70% of all human cancersen
dc.languageenen
dc.language.isoenen_US
dc.publisherwilliam helferichen_US
dc.subjectThe main causes of deathen_US
dc.titleFood Toxicologyen_US
dc.typeBooken_US
Appears in Collections:Veterinary Medicine

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