Fenaroli's Handbook of Flavor Ingredients 5th Edition by George A. Burdock is an authoritative and illustrative compilation of different issues related to food biotechnology and would be excellent source of information on food production and processing from a biotechnology perspective, not only to the academicians but also to the persons working in industry.
Updated to reflect the latest data, Fenarolis Handbook of Flavor Ingredients, Fifth Edition is the newest edition of an industry standard. It features over 100 newly designated GRAS substances, expanded information on aroma and taste thresholds, and the most current regulatory information. It includes synonyms, international codes, sensory and organoleptic information, permitted uses of ingredients, international regulations, and more. The handbook is designed to be the most current resource on both GRAS and non-GRAS flavoring substances for flavor chemists, food scientists, food safety and quality control personnel, and professionals in the pharmaceutical, dietary supplement, and cosmetics industries.
Book Details
Updated to reflect the latest data, Fenarolis Handbook of Flavor Ingredients, Fifth Edition is the newest edition of an industry standard. It features over 100 newly designated GRAS substances, expanded information on aroma and taste thresholds, and the most current regulatory information. It includes synonyms, international codes, sensory and organoleptic information, permitted uses of ingredients, international regulations, and more. The handbook is designed to be the most current resource on both GRAS and non-GRAS flavoring substances for flavor chemists, food scientists, food safety and quality control personnel, and professionals in the pharmaceutical, dietary supplement, and cosmetics industries.
Book Details
- Hardcover: 2040 pages
- Publisher: CRC; 5 edition (December 3, 2004)
- Language: English
- ISBN-10: 0849330343
- ISBN-13: 9780849330346
- Product Dimensions: 10.2 x 7 x 2.7 inches
- List Price: $430.00
