Specifications For Identity And Purity Of Buffering Agents Salts Emulsifiers Thickening Agents Stabilizers Flavouring Agents Food Colours Sweetening Agents And Miscellaneous Food Additives

✏Book Title : Specifications for Identity and Purity of Buffering Agents Salts Emulsifiers Thickening Agents Stabilizers Flavouring Agents Food Colours Sweetening Agents and Miscellaneous Food Additives
✏Author :
✏Publisher : Food & Agriculture Org.
✏Release Date : 1982-01-01
✏Pages : 229
✏ISBN : 9251012393
✏Available Language : English, Spanish, And French

✏Specifications for Identity and Purity of Buffering Agents Salts Emulsifiers Thickening Agents Stabilizers Flavouring Agents Food Colours Sweetening Agents and Miscellaneous Food Additives Book Summary :

✏Book Title : Los Carbohidratos en la nutrici n humana
✏Author : FAO (Roma)
✏Publisher : Food & Agriculture Org.
✏Release Date : 1999
✏Pages : 174
✏ISBN : 9253041145
✏Available Language : English, Spanish, And French

✏Los Carbohidratos en la nutrici n humana Book Summary : El informe trata de los factores clave que influyen en el consumo, salud, producción, elaboración, comercialización y etiquetado de los alimentos. Ofrece pautas terminológicas y un sistema de clasificación de los carbohidratos contenidos en la dieta; valores energéticos de la fibra dietética; indicaciones sobre las cantidades mínimas de energía proveniente de los carbohidratos que ha da contener la dieta; información sobre el consumo de alimentos ricos en carbohidratos, con hincapié en los alimentos tradicionales; y el uso del índice glicémico. Se incluye además una extensa bibliografía.

📒Compendium Of Food Additive Specifications ✍ Food and Agriculture Organization of the United Nations

✏Book Title : Compendium of Food Additive Specifications
✏Author : Food and Agriculture Organization of the United Nations
✏Publisher : Food & Agriculture Org.
✏Release Date : 1993
✏Pages : 138
✏ISBN : 9251033641
✏Available Language : English, Spanish, And French

✏Compendium of Food Additive Specifications Book Summary :

📒Compendium Of Food Additive Specifications ✍ Food and Agriculture Organization of the United Nations

✏Book Title : Compendium of Food Additive Specifications
✏Author : Food and Agriculture Organization of the United Nations
✏Publisher : Food & Agriculture Org.
✏Release Date : 2003
✏Pages : 166
✏ISBN : 9251050023
✏Available Language : English, Spanish, And French

✏Compendium of Food Additive Specifications Book Summary : This publication contains specifications of identity and purity in certain food additives, prepared at the 61st meeting of a joint FAO/WHO Committee, held in Rome in June 2003. The aim is to identify substances subject to biological testing, to ensure they meet purity levels required for safe use in food and to reflect and encourage good manufacturing practice. There were a total of 270 specifications considered, including 245 flavouring agents; 155 compounds were newly adopted, of which 14 remained tentative, and 114 specifications were revised of which 22 remained tentative.

✏Book Title : Specifications for Identity and Purity of Buffering Agents Salts Emulsifiers Stabilizers Thickening Agents Extraction Solvents Flavouring Agents Sweetening Agents and Miscellaneous Food Additives
✏Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
✏Publisher : Food & Agriculture Org
✏Release Date : 1983
✏Pages : 146
✏ISBN : UIUC:30112017889624
✏Available Language : English, Spanish, And French

✏Specifications for Identity and Purity of Buffering Agents Salts Emulsifiers Stabilizers Thickening Agents Extraction Solvents Flavouring Agents Sweetening Agents and Miscellaneous Food Additives Book Summary : Rapport bestaande uit specifikaties voor de identiteit en zuiverheid van voedingsmiddeladditieven bedoeld ter identifikatie van de substantie. Deze middelen zijn biologisch onderzocht op zuiverheidsgraad in verband met een veilige toepassing in voedsel en ter bevordering van juiste praktijken met betrekking tot de vervaardiging van voedingsmiddelen

📒Specifications For Identity And Purity Of Food Additives ✍ Joint FAO/WHO Expert Committee on Food Additives

✏Book Title : Specifications for identity and purity of food additives
✏Author : Joint FAO/WHO Expert Committee on Food Additives
✏Publisher : Food & Agriculture Org
✏Release Date : 1984
✏Pages : 138
✏ISBN : STANFORD:36105037932600
✏Available Language : English, Spanish, And French

✏Specifications for identity and purity of food additives Book Summary :

📒Specifications For Identity And Purity Of Certain Food Additives ✍ Joint FAO/WHO Expert Committee on Food Additives

✏Book Title : Specifications for Identity and Purity of Certain Food Additives
✏Author : Joint FAO/WHO Expert Committee on Food Additives
✏Publisher : Food & Agriculture Org
✏Release Date : 1986
✏Pages : 163
✏ISBN : UIUC:30112017906014
✏Available Language : English, Spanish, And French

✏Specifications for Identity and Purity of Certain Food Additives Book Summary :

📒Specifications For Identity And Purity Of Food Colours ✍ Joint FAO/WHO Expert Committee on Food Additives

✏Book Title : Specifications for Identity and Purity of Food Colours
✏Author : Joint FAO/WHO Expert Committee on Food Additives
✏Publisher :
✏Release Date : 1984
✏Pages : 194
✏ISBN : UIUC:30112017905982
✏Available Language : English, Spanish, And French

✏Specifications for Identity and Purity of Food Colours Book Summary :

✏Book Title : Guide to Microforms in Print
✏Author :
✏Publisher :
✏Release Date : 1999
✏Pages :
✏ISBN : UOM:39015046787217
✏Available Language : English, Spanish, And French

✏Guide to Microforms in Print Book Summary :

✏Book Title : Manuals of Food Quality Control
✏Author :
✏Publisher :
✏Release Date : 1986
✏Pages : 2
✏ISBN : 9251023999
✏Available Language : English, Spanish, And French

✏Manuals of Food Quality Control Book Summary :