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Toxicological Evaluation of Certain Food Additives

Toxicological Evaluation of Certain Food Additives

Paperback

Series: WHO Food Additives, Book 22

Medical Reference

ISBN10: 0521369282
ISBN13: 9780521369282
Publisher: Cambridge University Press
Published: Mar 25 1988
Pages: 192
Weight: 0.69
Height: 0.49 Width: 6.18 Depth: 9.04
Language: English
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.

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Medical Reference