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This document aims to provide information on the identity and purity of food additives used directly in foods or in food production. In particular, the specifications contained help identify food additives that have been subject to safety tests, ensure that the additives comply with the standard required for use in food processing, and foster good manufacturing practices. This publication was prepared during the seventy-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Rome, Italy, from 16-25 June 2015.
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Founded in 1945, the Food and Agriculture Organization (FAO) leads international efforts to defeat hunger. Serving both developed and developing countries, FAO provides a neutral forum where all nations meet as equals to negotiate agreements and debate policy. The Organization publishes authoritative publications on agriculture, fisheries, forestry and nutrition.
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Book Description Paperback. Condition: New. Language: English. Brand new Book. This document contains food additive specification monographs, analytical methods, and other information prepared at the seventy-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Rome, Italy, from 16 - 25 June 2015. The specification monographs provide information on the identity and purity of food additives used directly in foods or in food production. The main three objectives of these specifications are to identify the food additive that has been subjected to testing for safety, to ensure that the additives are of the quality required for use in food or in processing and to reflect and encourage good manufacturing practice. This publication and other documents produced by JECFA contain information that is useful to all those who work with or are interested in food additives and their safe use in food. Seller Inventory # ANB9789251089293