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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Détails bibliographiques
Auteur principal: Packard, Vernal S.
Format: Électronique eBook
Langue:Inglés
Publié: Minneapolis : University of Minnesota Press, 1976.
Collection:Book collections on Project MUSE.
Sujets:
Nutrition.
Food > Labeling.
Food industry and trade > Standards.
Food additives.
MEDICAL > Nutrition.
FAMILY & RELATIONSHIPS > General.
HOUSE & HOME > Reference.
diet.
Aliments > Analyse.
Alimentation.
Aliments > Étiquetage.
Aliments > Additifs.
Aliments > Industrie et commerce > Normes.
Nutritional Physiological Phenomena
Food Labeling
Food Additives
Food Labeling > standards
Food Analysis
Food Additives > standards
Diet.
Ingestion.
Food > Analysis.
Electronic books.
Accès en ligne:Texto completo
Description
Résumé: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 discusses problems and answers questions of paramount importance to the consumer concerning processed foods that are sold in the marketplace. The book is an excellent text for course use in classes in food science or technology, nutrition, dietetics, institutional food management, and related courses. It is also a valuable reference work for those in food industries and regulatory and health agencies, and for the concerned public.
Description matérielle:1 online resource (372 pages): illustrations
ISBN:9780816663880

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