About this title: This volume in the WHO Food Additives Series contains monographs prepared by the 31st Joint FAO/WHO Expert Committee on Food Additives, which met in Geneva in 1987. The monographs examine four groups of substances: enzyme preparations; smoke flavorings; food colors (beet red, canthaxanthin, carbon black, citranaxanthin); and glutamic acid and its salts. Four appendices give further information, including acceptable daily intakes. As with earlier volumes in the series, this book is an essential reference for chemists and biochemists engaged in food processing. It is the authoritative source of ...
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Description: Good. Former Library book. Shows definite wear, and perhaps considerable marking on inside. Shipped to over one million happy customers. Your purchase benefits world literacy! read more
Binding: Paperback
Publisher: Cambridge University Press
Date Published: 1988
ISBN-13:9780521369282ISBN:0521369282
Description: New. Stamped title page, some creasing and rubbing. In publisher's decorated wrapper. Available in our UK premises for prompt dispatch worldwide. read more
Binding: Paperback
Publisher: Cambridge University Press
Date Published: 1988
ISBN-13:9780521369282ISBN:0521369282
Description: New. BRAND NEW and ready for dispatch. Delivery normally within 4/7 days. Our reputation is built on our Speedy Delivery Service and our Customer Service Team. read more
Binding: Paperback
Publisher: Cambridge University Press
Date Published: 1988
ISBN-13:9780521369282ISBN:0521369282
Description: BRAND NEW PAPERBACK. 9.02 by.43 inches. This book is printed on demand. (allow 1-2 weeks for printing)(192 pages) this volume in the who food additives series contains monographs prepared by the 31st joint fao/who expert committee on food additives, which met in geneva in 1987. the monographs examine four groups of substances: enzyme preparations, smoke flavorings, food colors (beet red, canthaxanthin, carbon black, citranaxanthin), and glutamic acid and its salts. four appendices give further ... read more
Binding: Paperback
Publisher: Cambridge University Press
Date Published: 1988
ISBN-13:9780521369282ISBN:0521369282
Description: Fine. Ex-library book in 'good condition but may have bookplate inside front cover and other library markings Ex-library book in 'good condition but may have bookplate inside front cover and other library markings; available immediately from a reputable and well rated UK bookseller-NOT sent from the USA; despatched promptly and reliably worldwide by Royal Mail; int'l despatch of heavy items may go surface mail but we will contact you first. read more
Edition: First Edition
Binding: Softcover
Publisher: Cambridge University Press. Cam, Cambridge
Date Published: 1988
ISBN-13:9780521369282ISBN:0521369282
Description: Very Good in None Issued jacket. 171 pages. Book is in Very good condition throughout. This volume in the Who food additives series contains monographs prepared by the 31st meeting of the joint FAO/Who expert committee on food additives, which met in Geneva 16-25 February.1987. read more
Edition: Reprint
Binding: Softcover
Publisher: Cambridge University Press, Cambridge
Date Published: 1989
ISBN-13:9780521369282ISBN:0521369282
Description: Good. 8vo-over 7¾"-9¾" tall. vi, 182 pp. Cover worn along edges and has fraying on outer corners. Publication has a crease throughout in upper outer edge. read more
Binding: Paperback
Publisher: CAMBRIDGE UNIV PR
Date Published: 2002
ISBN-13:9780521369282ISBN:0521369282
Description: New. This volume in the WHO Food Additives Series contains monographs prepared by the 31st Joint FAO/WHO Expert Committee on Food Additives, which met in Geneva in 1987. The monographs examine four groups of substances: enzyme preparations; smoke flavorin... read more
Binding: Softcover
Publisher: Cambridge University Press, UK
ISBN-13:9780521369282ISBN:0521369282
Description: New. Please note that deliveries to addresses in the UK and Europe will be in 4-14 business days. Other countries should refer to Alibris standard times. This volume in the WHO Food Additives Series contains monographs prepared by the 31st Joint FAO/WHO Expert Committee on Food Additives, which met in Geneva in 1987. The monographs examine four groups of substances: enzyme preparations; smoke flavorings; food colors (beet red, canthaxanthin, carbon black, citranaxanthin); and glutamic acid and ... read more
Binding: Softcover
Publisher: Cambridge University Press, UK
ISBN-13:9780521369282ISBN:0521369282
Description: New. PLEASE NOTE that we do not offer expedited shipping. Orders placed with the priority shipping option will automatically be canceled. This volume in the WHO Food Additives Series contains monographs prepared by the 31st Joint FAO/WHO Expert Committee on Food Additives, which met in Geneva in 1987. The monographs examine four groups of substances: enzyme preparations; smoke flavorings; food colors (beet red, canthaxanthin, carbon black, citranaxanthin); and glutamic acid and its salts. Four ... read more
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