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 : Joint FAO/WHO Expert Committee on Food Additives
✏Publisher : Food & Agriculture Org.
✏Release Date : 1982
✏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 :

📒Los Carbohidratos En La Nutrici N Humana ✍ Food and Agriculture Organization of the United Nations

✏Book Title : Los Carbohidratos en la Nutrici n Humana
✏Author : Food and Agriculture Organization of the United Nations
✏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, producci�n, elaboraci�n, comercializaci�n y etiquetado de los alimentos. Ofrece pautas terminol�gicas y un sistema de clasificaci�n de los carbohidratos contenidos en la dieta; valores energ�ticos de la fibra diet�tica; indicaciones sobre las cantidades m�nimas de energ�a proveniente de los carbohidratos que ha da contener la dieta; informaci�n sobre el consumo de alimentos ricos en carbohidratos, con hincapi� en los alimentos tradicionales; y el uso del �ndice glic�mico. Se incluye adem�s una extensa bibliograf�a.

📒Compendium Of Food Additive Specifications ✍ Joint FAO/WHO Expert Committee on Food Additives. Meeting

✏Book Title : Compendium of Food Additive Specifications
✏Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
✏Publisher : Food & Agriculture Org.
✏Release Date : 2004
✏Pages : 127
✏ISBN : 9251052468
✏Available Language : English, Spanish, And French

✏Compendium of Food Additive Specifications Book Summary : This publication contains information on the identity and purity of certain food additives prepared at the 63rd session of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva, Switzerland, in June 2004. 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 217 specifications considered at the 63rd meeting, including 20 additives and 197 flavouring agents; with 186 compounds newly adopted, of which five remained tentative, and with 31 specifications revised, of which three remained tentative.

📒Compendium Of Food Additive Specifications ✍ Joint FAO/WHO Expert Committee on Food Additives

✏Book Title : Compendium of Food Additive Specifications
✏Author : Joint FAO/WHO Expert Committee on Food Additives
✏Publisher : Food & Agriculture Org.
✏Release Date : 1992
✏Pages : 1589
✏ISBN : 9251033757
✏Available Language : English, Spanish, And French

✏Compendium of Food Additive Specifications Book Summary :

✏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 : 245
✏ISBN : UIUC:30112017906006
✏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 : Food Science and Technology in Industrial Development
✏Author :
✏Publisher :
✏Release Date : 1988
✏Pages : 598
✏ISBN : CORNELL:31924059216212
✏Available Language : English, Spanish, And French

✏Food Science and Technology in Industrial Development Book Summary :

✏Book Title : FAO Food and Nutrition Paper
✏Author :
✏Publisher :
✏Release Date : 2009
✏Pages :
✏ISBN : MINN:31951D03116628E
✏Available Language : English, Spanish, And French

✏FAO Food and Nutrition Paper Book Summary :