2160 Pages
1500 B/W Illustrations
by
CRC Press
2159 Pages
by
CRC Press
Also available as eBook on:
Since publication of the first edition in 1971, Fenaroli’s Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more flavor ingredients and allied substances, including those conferred food additive status, substances generally recognized as safe (GRAS) by qualified scientists (including the Flavor and... Read more
Features the following descriptors for each ingredient, A-Z:
- Synonyms and description
- Consumption
- Regulatory status and trade association guidelines
- Empirical formula/MW
- Specifications
- Reported uses (ppm)
- Synthesis
- Aroma and taste threshold values
- Natural occurrence
Biography
George A. Burdock
