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Toxicological evaluation of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other substances.

Contributor(s): Joint FAO/WHO Expert Committee on Food Additives.
Material type: materialTypeLabelBookSeries: FAO nutrition meetings report series no. 46a ; WHO/Food Add/70.36. Publisher: [Rome] : Food and Agriculture Organization of the United Nations, [1970]Description: 161 p. : ill. ; 22 cm.Call number: 664.06 FAO nmr-46A Subject(s): Food additives -- Toxicology | Emulsifying agents -- Toxicology | Anti-caking agents -- Toxicology | Color of food -- Toxicology | Stabilizing agents -- Toxicology | Starch -- ToxicologyOnline resources: Click here to access online
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Reference Reference BSTI
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664.06 FAO nmr-46A (Browse shelf) 1 Not For Loan 1100002356
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Textbook (FL2)
664.06 FAO nmr-46A (Browse shelf) 2 Available 1000008957

Based on the thirteenth report of the Joint FAO/WHO Expert Committee on Food Additives, which met in Rome, 27 May - 4 June, 1969.

Includes bibliographies.

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