Analytical Methods for Food Additives (Woodhead Publishing in Food Science and Technology)

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Last edited by MARC Bot
December 19, 2022 | History

Analytical Methods for Food Additives (Woodhead Publishing in Food Science and Technology)

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Publish Date
Publisher
CRC
Language
English
Pages
258

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Previews available in: English

Edition Availability
Cover of: Analytical Methods for Food Additives (Woodhead Publishing in Food Science and Technology)
Analytical Methods for Food Additives (Woodhead Publishing in Food Science and Technology)
January 26, 2004, CRC
Hardcover in English

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Book Details


First Sentence

"The major food groups contributing to dietary intake of sunset yellow are confectionery, emulsified sauces, soft drinks and chocolate products; the maximum permitted level of 500 mg/kg is allowed in sauces, seasonings, pickles, relishes, chutney, piccalilli; decorations and coatings; salmon substitutes; surimi."

Classifications

Library of Congress
TX553.A3 A53 2004, TX553.A3A53 2004, TX553.A3 A53 2004eb

The Physical Object

Format
Hardcover
Number of pages
258
Dimensions
9.3 x 6.2 x 0.8 inches
Weight
1.2 pounds

ID Numbers

Open Library
OL8259719M
Internet Archive
analyticalmethod00wood_820
ISBN 10
084932534X
ISBN 13
9780849325342
LCCN
2006280162
OCLC/WorldCat
60028913
Library Thing
4632639
Goodreads
2207575

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History

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December 19, 2022 Edited by MARC Bot import existing book
June 28, 2019 Edited by MARC Bot import existing book
July 28, 2014 Created by ImportBot import new book