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101 0 $aeng
135   $aur|n|---|||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aFenaroli's handbook of flavor ingredients
205   $a6th ed. /$bGeorge A. Burdock.
210   $aBoca Raton $cTaylor & Francis$d2010
215   $a1 online resource (xxiv, 2135 p.) $cill
311 08$a1-4200-9077-1 
320   $aIncludes bibliographical references and index.
327   $achapter Alphabetical Listing -- chapter B -- chapter C C -- chapter D -- chapter E -- chapter F -- chapter G -- chapter H -- chapter I I -- chapter J -- chapter K -- chapter L L -- chapter M -- chapter N -- chapter O -- chapter P -- chapter Q -- chapter R -- chapter S -- chapter T -- chapter U -- chapter V V -- chapter W -- chapter X X -- chapter Y -- chapter Z.
330   $aSince publication of the first edition in 1971, Fenaroli's Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more flavor ingredients and allied substances, including those conferred food additive status, substances generally recognized as safe (GRAS) by qualified scientists (including the Flavor and Extract Manufacturers' Association Expert Panel) and those substances having undergone GRAS Notification with the Food and Drug Administration (FDA). New in the sixth: 200+ newly approved flavor ingredients; Ingredient?s safety standing with the Flavor and Extract Manufacturers? Association and/or the FDA; Extensive and expanded information on aroma and taste thresholds; Updated regulatory information on each flavor ingredient; New discussion on botanical substances that serve as flavoring ingredients. The fourth and fifth editions added more than 300 new entries and represented a total reorganization and updating of the text, consistent with new data and regulations. This, the sixth edition, is likewise expanded with over 200 new entries, including many botanicals and other natural substances. The addition of botanicals is a response to an expanded readership with an interest in dietary supplements, in which a number of flavoring botanicals serve a dual role.
517 3 $aHandbook of flavor ingredients
517 3 $aFlavor ingredients
606   $aFlavoring essences$vHandbooks, manuals, etc
606   $aFood additives$vHandbooks, manuals, etc
615  0$aFlavoring essences
615  0$aFood additives
676   $a664.5
700   $aBurdock$b George A$0100293
701   $aFenaroli$b Giovanni$cProf. Dr.$089975
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906   $aBOOK
912   $a9910954038003321
996   $aFenaroli's handbook of flavor ingredients$94493030
997   $aUNINA