Fenaroli’s Handbook of Flavor Ingredients: Volume 2, 3rd Edition (e-Book) book cover

Fenaroli’s Handbook of Flavor Ingredients

Volume 2, 3rd Edition

Edited by George A. Burdock

CRC Press

990 pages

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Hardback: 9780367262952
pub: 2019-05-07
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pub: 2019-07-17
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Description

First published in 1995: This edition of Fenaroli's Handbook of Flavor Ingredients brings together regulatory citations, FEMA numbers, Substance names and common synonyms, specifications (such as the GRAS classification by FEMA), natural sources, and permitted use levels in food into a convenient and easy-to-use reference set. The Handbook defines much of the arcane and specialized language of the flavorist, and helps update the reader on industry standards. It's a source of use levels of flavor ingredients in food approved by the FEMA expert panel. It's also a source outside of the Code of Federal Regulations (CFR) that provides both human and animal food regulatory citations for substances.

Table of Contents

Part 3: Synthetic Flabours Part 4: Use of Flavour Ingredients

About the Editor

George A. Burdock, Ph.D., is a principal in the consulting firm of Burdock and Associates, which is located in surburban Washington, D.C.

About the Series

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Subject Categories

BISAC Subject Codes/Headings:
HEA048000
HEALTH & FITNESS / Diet & Nutrition / General
TEC012000
TECHNOLOGY & ENGINEERING / Food Science