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Toxicological Evaluation of Certain Food Additives

By: (Author) Joint FAO/WHO Expert Committee on Food Additives

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Ksh 6,300.00

Format: Paperback / Softback

ISBN-10: 0521369282

ISBN-13: 9780521369282

Series: WHO Food Additives Series

Publisher: Cambridge University Press

Imprint: Cambridge University Press

Country of Manufacture: GB

Country of Publication: GB

Publication Date: Mar 25th, 1988

Print length: 192 Pages

Weight: 262 grams

Dimensions (height x width x thickness): 22.80 x 15.30 x 1.30 cms

Product Classification: Toxicology (non-medical)

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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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