Free radicals and food additives / edited by Okezie I. Aruoma and Barry HalliweLl.

Contributor(s):

Material type: Text

TextPublication details: Taylor & Francis, 1991.Description: xvii,201pISBN:

9780850667660 :
0850667666 (acidfree paper)

Subject(s):

DDC classification:

664.06 OKE

LOC classification:

TX553.A3

Summary: A source book on the aspects of free radical toxicity in food stuffs. It examines the use of additives to enhance the appearance of products and prolong their shelf life in supermarkets and in particular the interaction between synthetic agents and the components of the foods themselves.

Holdings ( 1 )
Title notes ( 2 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Athlone General Lending	664.06 OKE (Browse shelf(Opens below))	1	Available		110062

Includes bibliographical references and index.

A source book on the aspects of free radical toxicity in food stuffs. It examines the use of additives to enhance the appearance of products and prolong their shelf life in supermarkets and in particular the interaction between synthetic agents and the components of the foods themselves.