About this product
- DescriptionInternational concern in scientific, industrial, and governmental communi ties over traces of xebiotics in foods and in both abiotic and biotic en vironments has justified the present triumvirate of specialized publications in this field: comprehensive reviews, rapidly published research papers and progress reports, and archival documentations. These three international publications are integrated and scheduled to provide the coherency essential for nduplicative and current progress in a field as dynamic and complex as environmental contamination and toxicology. This series is reserved ex clusively for the diversified literature on toxic chemicals in our food, our feeds, our homes, recreational and working surroundings, our domestic an imals, our wildlife and ourselves. Tremendous efforts worldwide have been mobilized to evaluate the nature, presence, magnitude, fate, and toxicology of the chemicals loosed upon the earth. Among the sequelae of this broad new emphasis is an undeniable need for an articulated set of authoritative publications, where one can find the latest irr, portant world literature pro duced by these emerging areas of science together with documentation of pertinent ancillary legislation. Research directors and legislative or administrative advisers do t have the time to scan the escalating number of technical publications that may contain articles impbrtant to current responsibility. Rather, these individuals need the background provided by detailed reviews and the assurance that the latest information is made available to them, all with minimal literature searching.
- PublisherSpringer-Verlag New York Inc.
- Date of Publication20/05/1994
- SubjectSchool Textbooks & Study Guides: Maths, Science & Technical
- Place of PublicationNew York, NY
- Country of PublicationUnited States
- ImprintSpringer-Verlag New York Inc.
- Content Noteblack & white illustrations, bibliography
- Weight499 g
- Width171 mm
- Height248 mm
- Spine19 mm
- Edited byDr. George W. Ware
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Thanks, we'll look into this.