Bemærk: Kan ikke leveres før jul.
Forventes på lager: 27-05-2011
The use of additives in food is dynamic, as consumers demand fewer additives in foods and governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process and improve alternative additives, processes or ingredients.
| Forlag | John Wiley and Sons Ltd |
| Forfattere | Jim (Executive Director Smith, Lily (Food Technology Center in Prince Edward Hong-Shum |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgave | 2 ed |
| Udgivelsesdato | 27-05-2011 |
| Første udgivelsesår | 2011 |
| Originalsprog | United Kingdom |
| Sideantal | 1136 |
| Indbinding | Hardback |
| Forlag | John Wiley and Sons Ltd |
| Sideoplysninger | 1136 pages |
| Mål | 252 x 180 x 58 |
| ISBN-13 / EAN-13 | 9781405195430 |