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Processed Foods and the Consumer

Additives, Labeling, Standards, and Nutrition

Processed Foods and the Consumer by Vernal S. Packard
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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.
University of Minnesota Press; January 1976
368 pages; ISBN 9780816663880
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Title: Processed Foods and the Consumer
Author: Vernal S. Packard
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