Food Additives
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Authors
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P. Parvathi Easwaran
Abstract
Additives to foods have been prevalent for ages to preserve and also to enhance the quality of foods. Traditional food preparations included oil, sugar, spices, vinegar and smoke to extend the shelf life. With the advancement of science and technology, we have now a variety of chemical and synthetic additives and they are used widely in the developing nations.Downloads
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Published
1991-01-01
How to Cite
Parvathi Easwaran, P. (1991). Food Additives. The Indian Journal of Nutrition and Dietetics, 28(1), 27–27. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/8178
Issue
Section
Book Review
License
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