Analytical Methods for Food Additives (Woodhead Publishing in Food Science and Technology)
Contributors: Roger Wood (Editor); Lucy Foster (Editor); Andrew Damant (Editor); Pauline Key (Editor)
Publisher: CRC
Published: January 26, 2004
Language: eng
Format: Hardcover
Number of pages: 258
ISBN-13: 9780849325342
Subjects: Biology, Life Sciences; Food & Drink / Cookery; Medical / Nursing; Food Science; Technology; Science/Mathematics; General; Manufacturing; Technology / Food Industry & Science; Aditivos alimentarios; Alimentos; Analysis; Anâalisis; Food additives
First sentence: The major food groups contributing to dietary intake of sunset yellow are confectionery, emulsified sauces, soft drinks and chocolate products; the maximum permitted level of 500 mg/kg is allowed in sauces, seasonings, pickles, relishes, chutney, piccalilli; decorations and coatings; salmon substitutes; surimi.