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Specifications for identity and purity of food additives / Published under the auspices of the Food and Agriculture Organization of the United Nations and the World Health Organization.

By: Food and Agriculture Organization of the United Nations.
Contributor(s): World Health Organization.
Material type: materialTypeLabelBookPublisher: Rome : Food and Agriculture Organization of the United Nations and the World Health Organization, 1962-63Description: 2 v. : ill. ; 24 cm.Call number: 664 FAOs Std. Subject(s): Food adulteration and inspection | Food additives | Antioxidants | Food additives -- Analysis | Food additives -- Specifications | Color of foods
Contents:
v. 1. Antimicrobial preservatives and antioxidants.--v. 2. Food colors.
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Item type Current location Call number Copy number Status Unit Date due Barcode
Reference Reference BSTI
Standard (FL6)
664 FAOs Std. (Browse shelf) 1 Not For Loan V.2 1100005232
Reference Reference BSTI
Standard (FL6)
664 FAOs Std. (Browse shelf) 1 Not For Loan V.1 1100005233
Reference Reference BSTI
Standard (FL6)
664 FAOs Std. (Browse shelf) 2 Not For Loan V.1 1100005234
Books Books BSTI
Textbook (FL2)
664 FAOs Std. (Browse shelf) 2 Available V.2 1000008616

v. 1. Antimicrobial preservatives and antioxidants.--v. 2. Food colors.

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