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Understanding additives: a consumers' guide to additives in food and drink: why are they used? and do we need them?

Contributor(s): Material type: TextTextSeries: Which?BooksPublication details: London : Consumers Association, 1988.Description: 187 pSubject(s):
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Books Books Matheson Library 664.06 U55 (Browse shelf(Opens below)) Available 068411
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664.06 S741 Specifications for identity and purity of certain food additives : emulsifiers, enzyme preparations, flavouring agents, food colours, thickening agents, miscellaneous food additives ; joint FAO /WHO expert committee on food additives 35th session Rome, 29 May -7 june 1989. 664.06 S974 Sweetness and sweeteners : an industry-university co-operation symposium organised under the auspices of the National College of Food Technology, University of Reading, on 20th and 21st April, 1971 / 664.06 S974 Sweetness and sweeteners : an industry-university co-operation symposium organised under the auspices of the National College of Food Technology, University of Reading, on 20th and 21st April, 1971 / 664.06 U55 Understanding additives: a consumers' guide to additives in food and drink: why are they used? and do we need them? 664.060212 H251e E for additives the complete 'E' number guide 664.060212 J74 Guide to specifications for general notices, general analytical techniques, identification tests, test solutions and other reference materials / 664.060218 J74 Specifications for identity and purity of certain food additives: antioxidants, enzyme preparations, flavouring agents, flavour enhancers, food colours, sweetening agentsthickening agents and miscellaneous food additives ; 31stsession of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 16-25 February 1987 and 33rd session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 21-30 March 1988.

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