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Specifications for identity and purity of food colours enzyme preparations and other food additives / as prepared by the 22nd session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 3-12 April 1978.

By: Joint FAO/WHO Expert Committee on Food Additives.
Contributor(s): Food and Agriculture Organization of the United Nations | World Health Organization.
Material type: materialTypeLabelBookSeries: FAO food and nutrition paper no.7. Publisher: Rome : Food and Agriculture Organization of the United Nations,, 1978Description: vii, 91 p. : ill. ; 28 cm.ISBN: 9251006512.Call number: 664.06 FAO fnp-7 Std. Subject(s): Food additives -- Specifications | Enzymes -- Specifications | Color of food -- Specifications | Food additives -- AnalysisOnline resources: Click here to access online
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Reference Reference BSTI
Standard (FL6)
664.06 FAO fnp-7 Std. (Browse shelf) 1 Not For Loan 1100005228

Includes bibliographical references.

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