Toxicological Evaluation of Certain Food Additives (Paperback)

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 appendies 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.

General

Imprint:	Cambridge UniversityPress
Country of origin:	United Kingdom
Series:	WHO Food Additives Series
Release date:	March 1988
First published:	1989
Authors:	Joint FAO/WHO Expert Committee on Food Additives
Dimensions:	228 x 153 x 13mm (L x W x T)
Format:	Paperback - Trade
Pages:	192
ISBN-13:	978-0-521-36928-2
Categories:	Books > Science & Mathematics > Biology, life sciences > Biochemistry > Toxicology (non-medical)
LSN:	0-521-36928-2
Barcode:	9780521369282

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!