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Fenaroli's Handbook of Flavor Ingredients, Fourth Edition PDF

1832 Pages·2001·11.34 MB·English
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by George A. Burdock| 2001| 1832 pages| 11.34| English

About Fenaroli's Handbook of Flavor Ingredients, Fourth Edition

Flavored coffees, fat free foods, ethnic cuisine, frozen gourmet dinners. What can be used to give these trendy foods the right flavor?FIND OUT IN FENAROLI'S HANDBOOK OF FLAVOR INGREDIENTS, FOURTH EDITION. A spike of consumer interest in natural products and exotic flavors has driven innovation among flavorists and compelled regulators to closely scrutinize new ingredients. Responding to all these concerns, Dr. Burdock has completely revised and updated Fenaroli's Handbook of Flavor Ingredients.MORE INTERNATIONAL INFORMATION, MORE SUBSTANCES, MORE SPECIFICATIONS…ALL IN ONE CONVENIENT VOLUME- With a new format and twice the information found in the third edition, it gives you easy access to synonyms, international codes, sensory information, permitted uses of ingredients, international regulations, and more. The handbook puts together the ''wish lists'' of food scientists, regulatory and safety officers, pharmacologists, and toxicologists to provide a one-stop source for both GRAS and non-GRAS flavoring substances.

Detailed Information

Author:George A. Burdock
Publication Year:2001
ISBN:9780849309465
Pages:1832
Language:English
File Size:11.34
Format:PDF
Price:FREE
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