Food additives have used since the beginning of time to enhance the quantity and quality of food. We know from research and historical record that spices were used thousands of years ago to preserve food. Regulating Food Additives: The Good, the Bad, and the Ugly addresses both the importance and the dangers of additives. This book provides a timeline of laws regulating food in U.S. history and discusses topics such as how food additives are prepared, what they are composed of, and why we need to be concerned about them.
Sprache
Verlagsort
Verlagsgruppe
Bloomsbury Publishing Plc
Illustrationen
23 BW Illustrations, 14 Tables
Maße
Höhe: 229 mm
Breite: 152 mm
Dicke: 16 mm
Gewicht
ISBN-13
978-1-64143-354-9 (9781641433549)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Frank R. Spellman, PhD, is the author or co-author of more than 110 books on natural and environmental sciences, safety, and occupational health. He was formerly an assistant professor of environmental health and food safety at Old Dominion University.
Joni Price-Bayer has worked with Frank Spellman for a number of years and is the co-author of in Defense of Science.
