Food chemistry safety
Provides those in the food industry with a comprehensive and authoritative survey of current developments in regulation, research, and best practice in the management of additives in food. Devotes a chapter to antioxidants and discusses preservatives, stabilizers, emulsifiers, and bulking agents.
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| 格式: | 图书 |
|---|---|
| 语言: | Undetermined |
| 出版: |
U.S.
CRC
2002
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| 主题: | |
| 标签: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
| LEADER | 00811nam a2200205Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_98016 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 194.67 | ||
| 082 | |a 664 | ||
| 082 | |b F686 | ||
| 245 | 0 | |a Food chemistry safety | |
| 245 | 0 | |c Edited by David H. Watson | |
| 260 | |a U.S. | ||
| 260 | |b CRC | ||
| 260 | |c 2002 | ||
| 520 | |a Provides those in the food industry with a comprehensive and authoritative survey of current developments in regulation, research, and best practice in the management of additives in food. Devotes a chapter to antioxidants and discusses preservatives, stabilizers, emulsifiers, and bulking agents. | ||
| 650 | |a Food,Food industry and trade | ||
| 650 | |x Analysis,Safety measures | ||
| 904 | |i Minh | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||