BAHAN KIMIA DALAM MAKANAN KITA

• Main Authors: Jamal Khair Hashim (Author), Noraini Dato' Mohd. Othman (Author)
• Format: Book
• Language: Malay
• Published: Kuala Lumpur Dewan Bahasa dan Pustaka 1997
• Subjects: Food additives; Coloring matters in food; Food preservatives
• Online Access: Click Here to View Status and Holdings.

 This book provides information on chemicals or food additives in simple language. Thus, the public is able to understand about the approved ingredients in these foods without any prejudice or bias. The information in this book is also expected to help people who are directly or indirectly involved in controlling the use of food additives. This book collects as much information as possible for each additive. Deep focus is given only to food preservatives. This is because food preservatives are much talked about by the public. This book is written in the form of questions and answers because this approach is felt to make it easier to learn more about food additives. Therefore, it is hoped that society as a whole will be one. a society that is informed, critical and open -minded and acts based on facts and not emotions. This book will hopefully help in that direction.