Food additives

Author: Xiong Huishan
Publisher:
Publish Date: 1999-01-01
Features: This book is divided into fourteen chapters. It mainly introduces commonly used preservatives, antioxidants, food colors, hair dyes and bleaching agents, flavorings and spices, flavor enhancers, thickeners and emulsifiers, leavening agents, enzyme preparations, other food processing aids, fortifiers, as well as the safe use of food additives and their internationalization.