Essential guide to food additives [[electronic resource]]

• Pubblicazione: Leatherhead, Surrey, : Leatherhead Food International; Cambridge, U.K., : Royal Society of Chemistry, 2008
• Edizione: 3rd ed. /
• Descrizione fisica: 1 online resource (351 p.)
• Disciplina: 641.3/08
• Soggetto topico: Food additives; Food
• Altri autori: EmertonVictoria ChoiEugenia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 9781905224500_OFC_Publicity
• Sommario/riassunto: Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additives aims to inform this debate and bring the literature right up to date especially focussing on the changes in legislation since the last edition. Key topics include: * A basic introduction to the technology of food additives * Technical information on all food additives currently permitted in the European Union * Discussion covering the general issues surrounding the use of food additives, including the need for them * Coverage of the legal approval process for ad
• Titolo autorizzato: Essential guide to food additives
• ISBN: 1-62198-171-1; 1-84755-923-9
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910778308103321
• Lo trovi qui: Univ. Federico II