Abstract
All labels associated with foods should be read at the time of procuring any food, because the contents of labels consist of important criteria for the selection of foods. These include basic information; a list of ingredients; in some cases, quality grades; nutritional information; shelf life data; and other important information. Authority for the regulation of food labels lies with the Food and Drug Administration (FDA). See Chapter 6 for more on the FDA.
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© 1996 Springer Science+Business Media Dordrecht
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Vieira, E.R. (1996). Food Labels. In: Elementary Food Science. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5112-3_7
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DOI: https://doi.org/10.1007/978-1-4757-5112-3_7
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-412-07961-0
Online ISBN: 978-1-4757-5112-3
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