Essential guide to food additives.

Essential guide to food additives.

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Bibliographic Details
Edition:	3rd ed. / revised by Victoria Emerton and Eugenia Choi.
Imprint:	Leatherhead, Surrey : Leatherhead Food International ; Cambridge, U.K. : Royal Society of Chemistry, 2008.
Description:	1 online resource (ix, 336 pages)
Language:	English
Subject:	Food additives -- Handbooks, manuals, etc. Food. Food Additives. Chemistry. COOKING -- General. TECHNOLOGY & ENGINEERING -- Food Science. Food. Food additives. Handbook. Electronic books. Handbooks and manuals.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11191909

Hidden Bibliographic Details
Other authors / contributors:	Emerton, Victoria. Choi, Eugenia.
ISBN:	9781621981718 1621981711 9781847559234 1847559239 1905224508 9781905224500 9781905224500
Language / Script:	Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.
Notes:	Includes bibliographical references and index. Restrictions unspecified Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK). Electronic reproduction. [Place of publication not identified] : HathiTrust Digital Library, 2011. Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 English. digitized 2011 HathiTrust Digital Library committed to preserve Print version record.
Summary:	"Many books have been written on the legislation governing the use of food additives, but this book is unique in that it provides individual monographs for each additive with a description, sources, applications and properties, legal restrictions and any additional technical information. Other topics include a basic introduction to the technology of food additives; discussion covering the general issues surrounding the use of food additives, including the need for them; coverage of the legal approval process for additives and the labelling of the finished product; and safety of food additives in Europe and elsewhere in the world." "This book will be an invaluable reference source for food and drink manufacturers, particularly those responsible for research and development and for undergraduates and postgraduates of university courses in food science and technology."--Jacket
Other form:	Print version: Essential guide to food additives. 3rd ed. Leatherhead, Surrey : Leatherhead Food International ; Cambridge, U.K. : Royal Society of Chemistry, 2008 9781905224500

Description
Physical Description:	1 online resource (ix, 336 pages)
Format:	Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Bibliography:	Includes bibliographical references and index.
ISBN:	9781621981718 1621981711 9781847559234 1847559239 1905224508 9781905224500
Access:	Legal Deposit;