Dictionary of Food Ingredients, Fourth Edition by Robert S. Igoe (Repost)
Publisher: Springer; 4th edition (January 15, 2001) | ISBN: 0834219522 | Pages: 231 | PDF | 9.95 MB
A resource covering over 1,000 food ingredients, including natural ingredients, FDA-approved artificial ingredients and additives, and food processing compounds. Groups principal ingredients by function, describing the characteristics of each group. Also includes a list of approved foods of the European union.