| Titre : | Chemically-defined flavouring substances |
| Auteurs : | CONSEIL DE L'EUROPE |
| Type de document : | Livre |
| Editeur : | STRASBOURG : Editions du Conseil de l'Europe, 2000 |
| ISBN/ISSN/EAN : | 978-92-871-4453-9 |
| Format : | 1 vol. (616 p.) / schémas |
| Note générale : | Listes des éléments chimiques impliquées dans les saveurs, réimpression de la 4ème édition |
| Langues: | Anglais |
| Concepts : |
SAVEUR
CHIMIE ALIMENTATION |
| Index. décimale : | 547 |
| Résumé : | 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 which may be added to food for human consumption without hazard to public health and flavouring substances that are temporarily acceptable in foodstuffs, that is to say, those for which there does not exist enough toxicological data for a definite safety-in-use assessment. Safety-in-use criteria and recommended which should be met by the manufacturers of flavouring substances. |
Exemplaires (1)
| Cote | Support | Section | Disponibilité |
|---|---|---|---|
| 547 CON | Livre | S - Sciences | Disponible |
