The Resource Processed foods and the consumer : additives, labeling, standards, and nutrition, by Vernal S. Packard, Jr
Processed foods and the consumer : additives, labeling, standards, and nutrition, by Vernal S. Packard, Jr
Resource Information
The item Processed foods and the consumer : additives, labeling, standards, and nutrition, by Vernal S. Packard, Jr represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of San Diego Libraries.This item is available to borrow from 1 library branch.
Resource Information
The item Processed foods and the consumer : additives, labeling, standards, and nutrition, by Vernal S. Packard, Jr represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of San Diego Libraries.
This item is available to borrow from 1 library branch.
- Summary
- Processed Foods and the Consumer was first published in 1976. Minnesota Archive Editions uses digital technology to make long-unavailable books once again accessible, and are published unaltered from the original University of Minnesota Press editions. In this comprehensive guide, Professor Packard discusses problems and answers questions of paramount importance to the consumer concerning processed foods that are sold in the marketplace. The book is an excellent text for course use in classes in food science or technology, nutrition, dietetics, institutional food management, and related courses. It is also a valuable reference work for those in food industries and regulatory and health agencies, and for the concerned public
- Language
- eng
- Extent
- 1 online resource (vi, 359 pages)
- Contents
-
- I: Food Definitions and Standards; II: Food Names; III: Food Additives; IV: Food Flavor; V: Food Color; VI: Food Preservatives; VII: Emulsifiers and Stabilizers (Binders and Thickeners); VIII: Toxic Metals in Food; IX: Poisons and Antinutritional Factors in "Natural" Foods; X: Natural/Organic Foods; XI: Nutrients, Nutrient Sources, and Label Information; XII: Foods and Food Supplements, Their Labels and Use; XIII: Nutritional Quality Guidelines; Appendixes; Glossary of Terms; Select Bibliography; Index
- Isbn
- 9780816658435
- Label
- Processed foods and the consumer : additives, labeling, standards, and nutrition
- Title
- Processed foods and the consumer
- Title remainder
- additives, labeling, standards, and nutrition
- Statement of responsibility
- by Vernal S. Packard, Jr
- Subject
-
- Aliments -- Additifs
- Aliments -- Industrie et commerce | Normes
- Aliments -- Étiquetage
- Electronic books
- FAMILY & RELATIONSHIPS -- General
- Food -- Labeling
- Food -- Labeling
- Food Additives -- standards
- Food Analysis
- Alimentation
- Food additives
- Food additives
- Food industry and trade -- Standards
- Food industry and trade -- Standards
- HOUSE & HOME -- Reference
- MEDICAL -- Nutrition
- Nutrition
- Nutrition
- Food Labeling -- standards
- Language
- eng
- Summary
- Processed Foods and the Consumer was first published in 1976. Minnesota Archive Editions uses digital technology to make long-unavailable books once again accessible, and are published unaltered from the original University of Minnesota Press editions. In this comprehensive guide, Professor Packard discusses problems and answers questions of paramount importance to the consumer concerning processed foods that are sold in the marketplace. The book is an excellent text for course use in classes in food science or technology, nutrition, dietetics, institutional food management, and related courses. It is also a valuable reference work for those in food industries and regulatory and health agencies, and for the concerned public
- Cataloging source
- N$T
- http://library.link/vocab/creatorName
- Packard, Vernal S
- Illustrations
- illustrations
- Index
- index present
- Literary form
- non fiction
- Nature of contents
-
- dictionaries
- bibliography
- http://library.link/vocab/subjectName
-
- Food industry and trade
- Food additives
- Food
- Nutrition
- Aliments
- Aliments
- Aliments
- Alimentation
- HOUSE & HOME
- FAMILY & RELATIONSHIPS
- MEDICAL
- Food additives
- Food industry and trade
- Food
- Nutrition
- Food Additives
- Food Analysis
- Food Labeling
- Label
- Processed foods and the consumer : additives, labeling, standards, and nutrition, by Vernal S. Packard, Jr
- Antecedent source
- unknown
- Bibliography note
- Includes bibliographical references (pages 345-350) and index
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- I: Food Definitions and Standards; II: Food Names; III: Food Additives; IV: Food Flavor; V: Food Color; VI: Food Preservatives; VII: Emulsifiers and Stabilizers (Binders and Thickeners); VIII: Toxic Metals in Food; IX: Poisons and Antinutritional Factors in "Natural" Foods; X: Natural/Organic Foods; XI: Nutrients, Nutrient Sources, and Label Information; XII: Foods and Food Supplements, Their Labels and Use; XIII: Nutritional Quality Guidelines; Appendixes; Glossary of Terms; Select Bibliography; Index
- Control code
- ocn234795742
- Dimensions
- unknown
- Extent
- 1 online resource (vi, 359 pages)
- File format
- unknown
- Form of item
- online
- Isbn
- 9780816658435
- Level of compression
- unknown
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Note
- JSTOR
- Other control number
- 9780816658435
- Other physical details
- illustrations
- http://library.link/vocab/ext/overdrive/overdriveId
- 22573/cttbmgrv
- Quality assurance targets
- not applicable
- Reformatting quality
- unknown
- Sound
- unknown sound
- Specific material designation
- remote
- System control number
- (OCoLC)234795742
- Label
- Processed foods and the consumer : additives, labeling, standards, and nutrition, by Vernal S. Packard, Jr
- Antecedent source
- unknown
- Bibliography note
- Includes bibliographical references (pages 345-350) and index
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- I: Food Definitions and Standards; II: Food Names; III: Food Additives; IV: Food Flavor; V: Food Color; VI: Food Preservatives; VII: Emulsifiers and Stabilizers (Binders and Thickeners); VIII: Toxic Metals in Food; IX: Poisons and Antinutritional Factors in "Natural" Foods; X: Natural/Organic Foods; XI: Nutrients, Nutrient Sources, and Label Information; XII: Foods and Food Supplements, Their Labels and Use; XIII: Nutritional Quality Guidelines; Appendixes; Glossary of Terms; Select Bibliography; Index
- Control code
- ocn234795742
- Dimensions
- unknown
- Extent
- 1 online resource (vi, 359 pages)
- File format
- unknown
- Form of item
- online
- Isbn
- 9780816658435
- Level of compression
- unknown
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Note
- JSTOR
- Other control number
- 9780816658435
- Other physical details
- illustrations
- http://library.link/vocab/ext/overdrive/overdriveId
- 22573/cttbmgrv
- Quality assurance targets
- not applicable
- Reformatting quality
- unknown
- Sound
- unknown sound
- Specific material designation
- remote
- System control number
- (OCoLC)234795742
Subject
- Aliments -- Additifs
- Aliments -- Industrie et commerce | Normes
- Aliments -- Étiquetage
- Electronic books
- FAMILY & RELATIONSHIPS -- General
- Food -- Labeling
- Food -- Labeling
- Food Additives -- standards
- Food Analysis
- Alimentation
- Food additives
- Food additives
- Food industry and trade -- Standards
- Food industry and trade -- Standards
- HOUSE & HOME -- Reference
- MEDICAL -- Nutrition
- Nutrition
- Nutrition
- Food Labeling -- standards
Genre
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.sandiego.edu/portal/Processed-foods-and-the-consumer--additives/k4D4JHcsEZo/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.sandiego.edu/portal/Processed-foods-and-the-consumer--additives/k4D4JHcsEZo/">Processed foods and the consumer : additives, labeling, standards, and nutrition, by Vernal S. Packard, Jr</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.sandiego.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.sandiego.edu/">University of San Diego Libraries</a></span></span></span></span></div>
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.sandiego.edu/portal/Processed-foods-and-the-consumer--additives/k4D4JHcsEZo/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.sandiego.edu/portal/Processed-foods-and-the-consumer--additives/k4D4JHcsEZo/">Processed foods and the consumer : additives, labeling, standards, and nutrition, by Vernal S. Packard, Jr</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.sandiego.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.sandiego.edu/">University of San Diego Libraries</a></span></span></span></span></div>
