Home » Handbook of Flavor Ingredients, Volume I by Thomas E. Furia
Handbook of Flavor Ingredients, Volume I Thomas E. Furia

Handbook of Flavor Ingredients, Volume I

Thomas E. Furia

Published July 1st 1975
ISBN : 9780878195343
Hardcover
558 pages
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 About the Book 

Flavored coffees, fat free foods, ethnic cuisine, frozen gourmet dinners. What can be used to give these trendy foods the right flavor? FIND OUT IN FENAROLIS HANDBOOK OF FLAVOR INGREDIENTS, FOURTH EDITION. A spike of consumer interest in naturalMoreFlavored coffees, fat free foods, ethnic cuisine, frozen gourmet dinners. What can be used to give these trendy foods the right flavor? FIND OUT IN FENAROLIS HANDBOOK OF FLAVOR INGREDIENTS, FOURTH EDITION. A spike of consumer interest in natural products and exotic flavors has driven innovation among flavorists and compelled regulators to closely scrutinize new ingredients. Responding to all these concerns, Dr. Burdock has completely revised and updated Fenarolis Handbook of Flavor Ingredients.MORE INTERNATIONAL INFORMATION, MORE SUBSTANCES, MORE SPECIFICATIONSaALL IN ONE CONVENIENT VOLUME- With a new format and twice the information found in the third edition, it gives you easy access to synonyms, international codes, sensory information, permitted uses of ingredients, international regulations, and more. The handbook puts together the wish lists of food scientists, regulatory and safety officers, pharmacologists, and toxicologists to provide a one-stop source for both GRAS and non-GRAS flavoring substances.