Telling more about the stuff in foodstuffs
1980
Corwin, Emil
In an effort to eliminate inconsistencies in food labeling practices, the FDA, the FTC and USDA have made recommendations for ingredient and nutrition labeling to serve as a basis for further consideration by the government and consumers. Present and proposed legislation is described for ingredients in standardized foods, quantity of various ingredients, and additives. The aspects of nutrition labeling covered are: food contents of sugar, sodium and potassium, cholesterol and fatty acids; open dating; fortification; and food imitations and substitutes.
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书目信息
F.D.A. consumer
卷
14
期
1
页码
4
- 9
ISSN
1554-9852
出版者
Elsevier B.V.
其它主题
Merchandise information; Nutrition information; Laws and regulations; Labeling; Government role; Nutritional labeling
语言
英语
注释
2019-12-06
类型
Journal Article; Text
2024-02-28
MODS