Food Colours, 2nd EditionISBN: 978-1-905224-44-9
Hardcover
200 pages
June 2008, Wiley-Blackwell
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- Examines the range of commercially-used food colours, including synthetic, nature-identical, and natural colours
- Physical characteristics, applications, physiological properties and analytical methods are examined for each of the 41 colours discussed
- Contains useful appendices on legislation and suppliers
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