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|Title:||Book Review: Encyclopedia of Common Natural Ingredients Used for Food, Drugs and Cosmetics (2nd Edition) by Albert Y. Leung and Steven Foster (John Wiley & Sons, 1966)|
|Citation:||Food Additives and Contaminants vol. 14 no. 3 p. 319-320|
|Type:||Articles in Journals|
|Abstract:||This encyclopedia is a very useful acquisition for food-chemists, -technologists and -toxicologists, pharmacologists and chemists in general. It is well presented and is a helpful reference book covering many disciplines both, for scientists and students. The easy readable style also makes this book a suitable source of information for consumers of food and pharmaceutical solutions. The only criticism is that for some ingredients a more up-dated list of references would be useful and that for some cases the complete toxicological properties are always mentioned (f.ex.: dencichine in Tienchi Ginseng is a neurotoxin which should be indicated).|
|JRC Institute:||Joint Research Centre Historical Collection|
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