A consumer's dictionary of food additives

Trama

This valuable reference gives you all the facts about the relative safety and side effects of more than 8,000 ingredients that end up indirectly in your food as a result of processing and curing, such as preservatives, food-tainting pesticides, and animal drugs.

Libri simili

• Poisons in your food: the dangers you face and what you can do about them di Ruth Winter (1991)
• The scientific case against smoking di Ruth Winter (1980)
• Handbook of Food Processing and Production di KADEN. HUNT (2025)
• Fundamentals of Food Quality and Safety di EMMETT. NORTON (2025)
• Innovations in the Food System: Volume 1 di Lyla Smith (2023)
• Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery di Prosper Montagne (1961)
• On food and cooking: the science and lore of the kitchen di Harold McGee (1984)
• Food Processing: Principles, Technologies and Applications di Zachary Walker (2020)
• Fundamental Food Microbiology di GARRETT. COOPER (2025)
• Foodborne Pathogens: Control, Detection and Safety di Jessica Heeren (2025)
• The Microbiology of Food di REESE. BURNETT (2025)
• Our knives will save us: dispatches from a White Mountain Apache chef di Nephi Craig (2026)

Altri libri di Ruth Winter

• Poisons in your food: the dangers you face and what you can do about them di Ruth Winter (1991)
• The scientific case against smoking di Ruth Winter (1980)
• Cancer-causing agents: a preventive guide di Ruth Winter (1979)
• A consumer's dictionary of cosmetic ingredients di Ruth Winter (1974)
• Ageless aging; how science is winning the battle to help you extend your healthy and productive years di Ruth Winter (1973)