Food Additive Toxicology

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CRC Press, Sep 13, 1994 - Technology & Engineering - 552 pages
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"Provides both historical information and the latest toxicological data on various classes of food additives--examining the production, application, and safety of numerous compounds used to enhance and preserve the quality of foods."
  

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Contents

Antioxidants
89
Food Colors
179
Curing Agents
235
Flavoring Agents
269
Flavor Potentiators
379
Salts
413
Incidental Food Additives
467
Antimicrobial Agents
501
Index
531
Copyright

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Page 529 - ... Warth, AD (1989) Relationships between the resistance of yeasts to acetic, propanoic and benzoic acids and to methyl paraben and pH. Int. J. Food Microbiol 8, 343-349.
Page 523 - C. (1990) Predicting the safe storage of fresh fish under modified atmospheres with respect to Clostridium botulinum toxigenesis by modelling length of the lag phase of growth.

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