Toxicological Evaluation of Certain Food Additives

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Authors

  • U. Kupputhai

Abstract

The safety data on selected food additives like enzyme preparations (from Aspergillus oryzae, Aspergillus niger, Trichoderma harsianum and Trichoderma reesei), flavouring agents (smoke flavourings) food colours (beet red, canthaxanthin carbon black, cirtranaxanthin) and others like glutamic acid and its salts are summarized in this monograph.

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Published

1989-07-01

How to Cite

Kupputhai, U. (1989). Toxicological Evaluation of Certain Food Additives. The Indian Journal of Nutrition and Dietetics, 26(7), 213–213. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/13705

Issue

Volume 26, Issue 7, July 1989

Section

Book Review

License

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