This volume in the WHO Food Additives Series contains monographs prepared by the 31st Joint FAO/WHO Expert Committee on Food Additives, which met in Geneva in 1987. The monographs examine four groups of substances: enzyme preparations; smoke flavorings; food colors (beet red, canthaxanthin, carbon black, citranaxanthin); and glutamic acid and its salts. Four appendices give further information, including acceptable daily intakes. As with earlier volumes in the series, this book is an essential reference for chemists and ...
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This volume in the WHO Food Additives Series contains monographs prepared by the 31st Joint FAO/WHO Expert Committee on Food Additives, which met in Geneva in 1987. The monographs examine four groups of substances: enzyme preparations; smoke flavorings; food colors (beet red, canthaxanthin, carbon black, citranaxanthin); and glutamic acid and its salts. Four appendices give further information, including acceptable daily intakes. As with earlier volumes in the series, this book is an essential reference for chemists and biochemists engaged in food processing. It is the authoritative source of information on the toxicological effects of food additives and will be required by corporations and institutions responsible for food processing.
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Add this copy of Toxicological Evaluation of Certain Food Additives to cart. $24.30, very good condition, Sold by Marlowes Books rated 2.0 out of 5 stars, ships from Ferny Hills, Brisbane, QLD, AUSTRALIA, published 1988 by Cambridge University Press. Cam.
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Very Good in None Issued jacket. 171 pages. Book is in Very good condition throughout. This Volume In The Who Food Additives Series Contains Monographs Prepared By The 31st Meeting Of The Joint FAO/Who Expert Committee On Food Additives, Which Met In Geneva 16-25 February.1987.
Add this copy of Toxicological Evaluation of Certain Food Additives (Who to cart. $41.83, new condition, Sold by GridFreed rated 4.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published by Cambridge University Press.
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