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Specifications for the identity and purity of food additive and their toxicological evaluation; emulsifiers, stabilizers, bleaching and maturing agents. Seventh report of the joint FAO/WHO Expert Committee on Food Additives, Rome, 18-25 February 1963

Contributor(s): Joint FAO/WHO Expert Committee on Food Additives.
Material type: materialTypeLabelBookSeries: FAO Nutrition meeting report seeries no. 35 ; WHO Technical report series no. 281. Publisher: Rome, 1964Description: 189 p. : ill. ; 23 cm.Call number: 664 FAO mmr-35 Std. Subject(s): Food additives -- Analysis | Food additives | Specifications | Food additives -- Toxicology
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