Related Books

Guidelines for Flavouring Preparations Produced by Plant Tissue Culture
Language: en
Pages: 24

Guidelines for Flavouring Preparations Produced by Plant Tissue Culture

Authors: Council of Europe
Categories: Political Science
Type: BOOK - Published: 1998-01-01 - Publisher: Council of Europe

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Council of Europe Guidelines for Flavouring Preparations Produced by Enzymatic Or Microbiological Processes
Language: en
Pages: 24

Council of Europe Guidelines for Flavouring Preparations Produced by Enzymatic Or Microbiological Processes

Authors: Council of Europe
Categories: Political Science
Type: BOOK - Published: 1994-01-01 - Publisher: Council of Europe

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On cover: Health protection of the consumer
Plant Cell and Tissue Culture for the Production of Food Ingredients
Language: en
Pages: 286

Plant Cell and Tissue Culture for the Production of Food Ingredients

Authors: Tong-Jen Fu
Categories: Science
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

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Commercial development of cultured-derived food ingredients has attracted interna tional interest. As consumers have become more health conscious in recent year
Chemically-defined Flavouring Substances
Language: en
Pages: 628

Chemically-defined Flavouring Substances

Authors: Council of Europe
Categories: Political Science
Type: BOOK - Published: 2000-01-01 - Publisher: Council of Europe

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This reprint of the 4th edition of the "Blue Book" contains the toxicological evaluation of 899 flavouring substances.
Natural Sources of Flavourings
Language: en
Pages: 196

Natural Sources of Flavourings

Authors: Council of Europe
Categories: Science
Type: BOOK - Published: 2007-01-01 - Publisher: Council of Europe

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The Committee of Experts on Flavouring Substances is undertaking a major toxicological evaluation of the safety-in-use of over 600 natural flavouring source mat