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A review of the technological efficacy of some antioxidants and synergists.

By: Joint FAO/WHO Expert Committee on Food Additives.
Contributor(s): Joint FAO/WHO Report Committee on Food Additives (15th : 1971 : Rome).
Material type: materialTypeLabelBookSeries: FAO nutrition meetings report series no.50 c ; WHO/Food Add./3. Publisher: Rome : World Health Organization, Food and Agriculture Organization of the United Nations, 1972Edition: nmr-50c.Description: iii, 144 p. : ill. ; 22 cm.Call number: 664.06 FAO nmr-50c Subject(s): Food additives | Antioxidants | Chemical inhibitorsOnline resources: Click here to access online
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