Technology of reduced additive foods
By: edited by Jim Smith.
Contributors: Smith, Jim, 1953-
Edition: 2nd ed.
Publisher: Blackwell Science
Published: 2004
Place of publication: Oxford; Ames, Iowa
Language: eng
Number of pages: 221
Subjects: Food additives; Food
Notes: Previous ed.: London: Blackie, 1993.

Includes bibliographical references and index.