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Specifications for identity and purity of food colours, flavouring agents and other food additives / as prepared by the 23rd session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 2-11 April 1979.

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 12. Publisher: Rome : Food and Agriculture Organization of the United Nations, 1979Description: xiv, 143 p. : ill. ; 28 cm.ISBN: 9251008124.Call number: 664.06 FAO fnp-12 Std. Subject(s): Coloring matter in food -- Analysis | Food additives -- Specifications | Flavoring essences -- Analysis | Coloring matter in food -- Specifications | Flavoring essences -- Specifications | Flavoring agents -- Specifications | Food additives -- Analysis | Color of food -- SpecificationsOnline resources: Click here to access online
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Reference Reference BSTI
Standard (FL6)
664.06 FAO fnp-12 Std. (Browse shelf) 1 Not For Loan 1100005227

Includes bibliographical references.

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