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Specifications for identity and purity of carrier solvents, emulsifiers, and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening agents, and other food additives / as prepared by the 25th session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 23 March to 1 April 1981.

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 19. Publisher: Rome : Food and Agriculture Organization of the United Nations, c1981Description: xiii, 252 p. : ill. ; 28 cm.ISBN: 9251011265.Call number: 664.06 FAO fnp-19 Std. Subject(s): Flavoring agents -- Specifications | Enzymes -- Specifications | Color of food -- Specifications | Food additives -- Specifications | Solvents -- Specifications | Sweeteners -- Specifications | Emulsifying agents -- Specifications | Food additives -- StandardsOnline resources: Click here to access online
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Reference Reference BSTI
Standard (FL6)
664.06 FAO fnp-19 Std. (Browse shelf) 1 Not For Loan 1100005226

Includes bibliographical references.

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