Evaluation of Food Additives
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Authors
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Rajammal P. Devadas
Abstract
The 15th report of the Joint FAO/WHO Expert Committee includes discussions on the variety of enzymes used in food technology, some modified starches and a number of other food additives. The Committee has elaborated the principles governing chemical specifications and the establishment of acceptable daily intake for food additives.Downloads
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Published
1973-01-01
How to Cite
Devadas, R. P. (1973). Evaluation of Food Additives. The Indian Journal of Nutrition and Dietetics, 10(1), 50–50. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/10373
Issue
Section
Book Review
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