Toxicological Evaluation of Certain Food Additives
Book Details
Format
Paperback / Softback
Book Series
WHO Food Additives Series
ISBN-10
0521369282
ISBN-13
9780521369282
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
22.80 x 15.30 x 1.30 cms
Product Classification:
Toxicology (non-medical)
Ksh 6,300.00
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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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