Food Additives Revised and Expanded (Food Science and Technology) (Open Library)

[Edit][History] last modified april 29, 2008

Food Additives Revised and Expanded (Food Science and Technology)

Published in November 15, 2001, CRC

Food Additives Revised and Expanded (Food Science and Technology)

Change Cover

Contributions: A. Larry Branen (Editor), P. Michael Davidson (Editor), Seppo Salminen (Editor), John Thorngate (Editor)

Language: English

Edition: 2 edition

Format: Hardcover

Dimensions: 10.2 x 7.1 x 1.6 inches

Weight: 4.1 pounds

ISBN 10: 0824793439

ISBN 13: 9780824793432

Subject: Food & beverage technology
Food additives
Food And Beverage Additives
Technology
Technology & Industrial Arts
Science/Mathematics
General
Food Content Guides
Food Science
Technology / Food Industry & Science

Buy

Amazon
Abebooks
Alibris
Barnes and Noble
Powells

Borrow

Your local library
BookMooch
Title Trader

Browse

Not available for this book.

Data comes from , , and users like you.

description

First sentence: According to the Food Protection Committee of the Food and Nutrition Board, food additive may be defined as follows: a substance or mixture of substances, other than a basic foodstuff, which is present in a food as a result of any aspect of production, processing, storage, or packaging.

Table of contents

No table of contents available Add it!