Food chemistry safety

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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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Bibliografiske detaljer
Format:	Bog
Sprog:	Undetermined
Udgivet:	U.S. CRC 2002
Fag:	Food,Food industry and trade Analysis,Safety measures
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Lignende værker

Food safety handbook
af: Schmidt, Ronald H.
Udgivet: (2003)

Food Security and Food Safety for the Twenty-first Century: Proceedings of APSAFE2013
af: Hongladarom, Soraj
Udgivet: (2015)

2nd FAO/WHO Global Forum of Food Safety Regulators, 12 - 14 October 2004, bangkok, Thailand :
Udgivet: (2005)

Food Safety, Market Organization, Trade and Development
af: Hammoudi, A, et al.
Udgivet: (2015)

Essentials of food safety and sanitation /
af: McSwane, David Zachary.
Udgivet: (2000)

The microbiological safety and quality of food
af: BARBARA M. LUND
Udgivet: (2000)

The microbiological safety and quality of food
af: BARBARA M. LUND
Udgivet: (2000)

Aflatoxin and food safety
af: Abbas, Hamed K.
Udgivet: (2005)

Food safety
af: Julie Miller Jones
Udgivet: (1992)

Preharvest and postharvest food safety :
Udgivet: (2004)

Essentials of food safety and sanitation
af: McSwane, David
Udgivet: (2005)

Compendium of food additive specifcations:
Udgivet: (2002)

Joint FAO/WHO Food standards programme:
Udgivet: (2006)

Food safety handbook
af: Ronald H. Schmidt
Udgivet: (2003)

Compendium of food additive specifications: the Joint FAO/WHO Expert Committee on Food Additives
af: FAO
Udgivet: (2003)

Codex alimentarius: Organically produced foods
Udgivet: (2001)

FAO/WHO global forum of food safety regulators
Udgivet: (2002)

FMI retail best practices food safety basics :
Udgivet: (2003)

FAO food and nutrition paper N61: Biotechnology and food safety
af: FAO
Udgivet: (1996)

Understanding the codex alimentarius
Udgivet: (2005)

Codex alimentarius: food hygiene basic texts
Udgivet: (2001)

HACCP Principles and Applications
af: Merle D Pierson
Udgivet: (1992)

Food properties handbook
Udgivet: (1995)

Food properties handbook
Udgivet: (2009)

Residues of some veterinary drugs in animals and food: Monographs prepared by the sixtieth meeting of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, Switzerland, 6 - 12 February 2003
af: FAO
Udgivet: (2003)

Safety evaluation of certain mycotoxins in food
Udgivet: (2001)

Minimally Processed Foods: Technologies for Safety, Quality, and Convenience
af: Siddiqui, Mohammed Wasim, et al.
Udgivet: (2015)

Understanding the codex alimentarius
Udgivet: (2006)

Rapid and on-line instrumentation for food quality assurance
Udgivet: (2003)

Codex alimentarius: food labelling complete texts
Udgivet: (2001)

Food Technology
af: Anita Tull
Udgivet: (2002)

HPLC for Food Analysis
Udgivet: (1996)

Safety problem of chemical industries in Japan
Udgivet: (1960)

Food solutions
Udgivet: (2010)

Food safety and inspection : An introduction
af: Smith, Madeleine P
Udgivet: (2019)

Food safety in the seafood industry
af: Soares, Nuno F
Udgivet: (2016)

Enhancing developing country participation in FAO/WHO scientific advices activities
Udgivet: (2006)

Modeling food processing operations
Udgivet: (2015)

Strengthening national food control systems :
Udgivet: (2006)

Food & technology
Udgivet: (2005)