01353nam a2200349Ia 4500001001200000003000800012006001900020007001500039008004100054010001700095020002500112020001800137020002200155040002100177035002100198050002500219082001700244245006200261250006100323260011500384300001500499504005100514533015200565650004500717650001000762655002900772700002300801700001900824710001700843856012600860999001700986ebr10618675CaPaEBRm        u        cr cn|||||||||080527s2008    enk     sbf   001 0 eng d  z  2008399758  z9781905224500 (pbk.)  z9781847559234  z1905224508 (pbk.)  aCaPaEBRcCaPaEBR  a(OCoLC)31951855914aTX553.A3bE84 2008eb04a641.3/0822200aEssential guide to food additivesh[electronic resource].  a3rd ed. /brevised by Victoria Emerton and Eugenia Choi.  aLeatherhead, Surrey :bLeatherhead Food International ;aCambridge, U.K. :bRoyal Society of Chemistry,c2008.  aix, 336 p.  aIncludes bibliographical references and index.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2011.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aFood additivesvHandbooks, manuals, etc. 0aFood. 7aElectronic books.2local1 aEmerton, Victoria.1 aChoi, Eugenia.2 aebrary, Inc.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10618675zAn electronic book accessible through the World Wide Web; click to view  c54899d54899