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Sorts and Limits

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1. Title: Toxicological evaluation of some food colours, thickening agents and certain other substances/ prepared by FAO/WHO.
WHO food additives series;
Author: JOINT FAO/WHO Expert Committee on Food Additives.
Publication: WHO, Geneva: 1975.
2. Title: Plant pigments, flavors, and textures : the chemistry and biochemistry of selected compounds / N. A. Michael Eskin.
Food science and technology
Author: Eskin, N. A. M. (Neason Akivah Michael)
Publication: Academic Press, New York : 1979.
3. Title: Carotenids as colorants and vitamin A precursors: technologyical and nutritional applications/ edited by J. Christopher Bauernfeeind.
Food science and technology
Author: Bauernfeind, J. Christopher.
Publication: Academic P., New York: 1981.
4. Title: Food colorants : chemical and functional properties / edited by Carmen Socaciu.
Chemical and functional properties of food components series
chemical and functional properties of food components series.
Publication: CRC P., Boca Raton : c2008.
 
 
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Sorts and Limits