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Technology of Reduced Additive Foods J Smith 2nd edition
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Technology of Reduced Additive Foods
J Smith
Since some food additives have been shown to be harmful to certain individuals, a common perception now is that all food additives are potentially dangerous. This had led to a large market for products making minimal use of additives. Tight regulatory control and labelling requirements provide further impetus for the development of these products.
240 pages, Illustrations
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | May 11, 2004 |
| ISBN13 | 9780632055326 |
| Publishers | John Wiley and Sons Ltd |
| Pages | 240 |
| Dimensions | 178 × 252 × 17 mm · 635 g |
| Editor | Smith, Jim (Prince Edward Island Food Technology Centre, Canada) |
