Fenaroli’s Handbook of Flavor Ingredients
Volume 2
Seiten
2019
|
3rd edition
CRC Press (Verlag)
978-0-367-26295-2 (ISBN)
CRC Press (Verlag)
978-0-367-26295-2 (ISBN)
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First published in 1995: This edition of Fenaroli's Handbook of Flavor Ingredients brings together regulatory citations, FEMA numbers, Substance names and common synonyms, specifications (such as the GRAS classification by FEMA), natural sources, and permitted use levels in food into a convenient and easy-to-use reference set. The Handbook defines much of the arcane and specialized language of the flavorist, and helps update the reader on industry standards. It's a source of use levels of flavor ingredients in food approved by the FEMA expert panel. It's also a source outside of the Code of Federal Regulations (CFR) that provides both human and animal food regulatory citations for substances.
George A. Burdock, Ph.D., is a principal in the consulting firm of Burdock and Associates, which is located in surburban Washington, D.C.
Part 3: Synthetic Flabours Part 4: Use of Flavour Ingredients
Erscheinungsdatum | 08.07.2019 |
---|---|
Reihe/Serie | Routledge Revivals |
Verlagsort | London |
Sprache | englisch |
Maße | 178 x 254 mm |
Gewicht | 1197 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-367-26295-9 / 0367262959 |
ISBN-13 | 978-0-367-26295-2 / 9780367262952 |
Zustand | Neuware |
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Buch | Hardcover (2023)
Verlag Eugen Ulmer
140,00 €