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Chemistry and Hygiene of Food Additives

This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation – including implications this has on food hyg...

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Main Authors: Laganà, Pasqualina. (Author, http://id.loc.gov/vocabulary/relators/aut), Avventuroso, Emanuela. (http://id.loc.gov/vocabulary/relators/aut), Romano, Giovanni. (http://id.loc.gov/vocabulary/relators/aut), Gioffré, Maria Eufemia. (http://id.loc.gov/vocabulary/relators/aut), Patanè, Paolo. (http://id.loc.gov/vocabulary/relators/aut), Parisi, Salvatore. (http://id.loc.gov/vocabulary/relators/aut), Moscato, Umberto. (http://id.loc.gov/vocabulary/relators/aut), Delia, Santi. (http://id.loc.gov/vocabulary/relators/aut)
Corporate Author: SpringerLink (Online service)
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2017.
Edition:1st ed. 2017.
Series:Chemistry of Foods,
Subjects:
Food—Biotechnology.
Public health.
Agriculture.
Law—Europe.
Food Science.
Public Health.
European Law.
Online Access:https://doi.org/10.1007/978-3-319-57042-6

Internet

https://doi.org/10.1007/978-3-319-57042-6

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