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Combined Compendium of Food Additive Specifications: Joint FAO/WHO Expert Committee on Food Additives. All Specifications Monographs from the 1st to the 65th Meeting (1956-2005): Volume 3: Food Additives P-Z

Combined Compendium of Food Additive Specifications: Joint FAO/WHO Expert Committee on Food Additives. All Specifications Monographs from the 1st to the 65th Meeting (1956-2005): Volume 3: Food Additives P-Z (Paperback)

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Synopsis

This document is one of four volumes comprising the combined food additive specifications prepared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) during sixty-five meetings held from 1956 to 2005. The first three volumes are the specifications themselves and Volume 4 provides a reference for the analytical methods and test procedures used in and referenced by the specifications. Note that specifications for flavouring agents are not included in this published version, but may be found in an online searchable database at the FAO website. The specifications in this document provide information on the identity and purity of additives used directly in foods or in food production. The three main objectives of these specifications are to identify the additive that has been subjected to testing for safety, to ensure that the additive is of the quality required for use in food or in processing, and to reflect and encourage good manufacturing practice. This publication will be useful to all those who work with or are interested in food additives and their safe use in food.

BusinessIndustry & industrial studiesManufacturing industriesFood manufacturing & related industriesNatural World & The EnvironmentAgriculture & farmingAgricultural science Publisher: Food & Agriculture Organization of the United Nations (FAO) Publication Date: 30/12/2005 ISBN-13: 9789251053942  Details: Type: Paperback Format: Books
Availability: To Order. Estimated despatch in 3-5 weeks.  
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