Processed foods and the consumer : additives, labeling, standards, and nutrition /

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Processed Foods and the Consumer was first published in 1976. Minnesota Archive Editions uses digital technology to make long-unavailable books once again accessible, and are published unaltered from the original University of Minnesota Press editions. In this comprehensive guide, Professor Packard...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Packard, Vernal S.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Minneapolis : University of Minnesota Press, ©1976.
Temas:
Food industry and trade > Standards.
Food additives.
Food > Labeling.
Nutrition.
Food > Analysis.
Ingestion.
Diet.
Food Additives > standards
Food Analysis
Food Labeling > standards
Food Additives
Food Labeling
Nutritional Physiological Phenomena
Aliments > Industrie et commerce > Normes.
Aliments > Additifs.
Aliments > Étiquetage.
Alimentation.
Aliments > Analyse.
diet.
HOUSE & HOME > Reference.
FAMILY & RELATIONSHIPS > General.
MEDICAL > Nutrition.
Ingestion
Food > Analysis
Diet
Food additives
Food industry and trade > Standards
Food > Labeling
Nutrition
Acceso en línea:Texto completo
Tabla de Contenidos:
  • I: Food Definitions and Standards; II: Food Names; III: Food Additives; IV: Food Flavor; V: Food Color; VI: Food Preservatives; VII: Emulsifiers and Stabilizers (Binders and Thickeners); VIII: Toxic Metals in Food; IX: Poisons and Antinutritional Factors in "Natural" Foods; X: Natural/Organic Foods; XI: Nutrients, Nutrient Sources, and Label Information; XII: Foods and Food Supplements, Their Labels and Use; XIII: Nutritional Quality Guidelines; Appendixes; Glossary of Terms; Select Bibliography; Index.

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