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Recherche sur le thème Additifs - arômes - édulcorants - PAI :
Nous trouvons 47 ouvrages correspondant à Additifs - arômes - édulcorants - PAI
Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additives aims to inform this debate and bring the literature right up...
GSFA on CD-ROM provides users with a simple tool to access rapidly current information contained in the Codex General Standard for Food Additives (GSFA). Its powerful but simple search engine...
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
A practical summary of the technological as well as physiological properties attained through the targeted selection of raw materials and the corresponding production processes. The two authors...
Volume 4. Analytical methods, test procedures and laboratory solutions used by and referenced in the food additive specifications. This document is one of four volumes comprising the combined food...
This document contains food additive specifications monographs, analytical methods and other information, prepared at the sixty-seventh meeting of the Joint FAO/WHO Committee on Food Additives...
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents...
This document is one of four volumes comprising the combined food additive specifications prepared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) during sixty-five meetings held...
This document is one of four volumes comprising the combined food additive specifications prepared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) during sixty-five meetings held...
This document is one of three publications prepared by the sixty-fifth session of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva, Switzerland, in June 2005. This...
This document is one of four volumes comprising the combined food additive specifications prepared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) during sixty-five meetings held...
Auteurs : TEUSCHER Eberhard, ANTON Robert, LOBSTEIN Annelise
Langue : Français
04-2005 —
544 p. —
24.5x27.5 cm —
Quadrichromie
Les épices ont pour dessein de stimuler l'appétit et d'apporter de multiples sensations dans les registres olfactif et gustatif, en transformant les mets les plus neutres en un véritable régal...
This document is one of three publications prepared by the sixty-third session of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva, Switzerland, in June 2004, and...
Le présent ouvrage est une réimpression considérablement augmentée et mise à jour d'une monographie que nous avons publiée en 1998 sous le titre La supplémentation nutritionnelle par les acides...
A major new reference work covering all the "must-have" technical data on food additivesCompiled by food industry experts with a proven track record of producing high quality reference...
This handbook has been extensively updated and describes more than 8000 trade name and generic chemical additives that are used in food products. The Handbook includes direct additives...
The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth...
The chemistry of flavours and fragrances is of great interest to academics and industrialists alike. Bringing together international contributors, this book presents the most recent research in...
This document is one of the three publications prepared by the fifty-fifth session of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva, Switzerland, in June 2000, and...
This reprint of the 4th edition of the "Blue Book" contains the toxicological evaluation of 899 flavouring substances classified according to their chemical structure and divided into substances...
The committee of experts on flavouring substances of the council of Europe has engaged in a major review of the safety-in-use of over 600 natural flavouring source materials. This book provides...