Hardback (31 Dec 1995)
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Reviews some methods of processing food products with fewer of the additives customarily used in the industry, a development necessitated by the growing health awareness of consumers, and increasing reglations and labelling requirements. Also considers natural and new chemicals that can be substituted for the old ones, at least until more research
| ISBN: | 9780751400021 |
| Publisher: | Springer |
| Imprint: | Blackie Academic & Professional |
| Pub date: | 31 Dec 1995 |
| DEWEY: | 664.06 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 249 |
| Weight: | 660g |
| Height: | 234mm |
| Width: | 156mm |
| Spine width: | 19mm |
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