Food Additives Data Book
Lily Hong-Shum is a professional food and sensory scientist for the Food Technology Center in Prince Edward, Atlantic Canada. She has worked extensively with government and industry supported research and global strategic alliance projects that have focused on value-added product and process development, additive and preservative application for post-harvest stabilization of food commodities, frozen/chilled shelf-life extension, sensory evaluation, and commercial scale production.
1128 pages; ISBN 9781444397734
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Title: Food Additives Data Book
Author: Jim Smith; Lily Hong-Shum