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Specifications for identity and purity of food additives : anticaking agents, buffering agents, salts, emulsifiers, enzymes, extraction solvents, flavouring agents, and miscellaneous food additives / prepared at the 28th session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 19-28 March 1984.

By: (28th : Joint FAO/WHO Expert Committee on Food Additives (28th : 1984 : Rome).
Contributor(s): Food and Agriculture Organization of the United Nations.
Material type: materialTypeLabelBookSeries: FAO food and nutrition paper 31/2. Publisher: Rome : Food and Agriculture Organization of the United Nations, c1984Description: x, 138 p. : ill. ; 30 cm.ISBN: 9251021287.Call number: 664.06 FAO fnp-31/2 Std. Subject(s): Food additives -- Analysis | Food additives -- Specifications | Food additives -- DictionariesOnline resources: Click here to access online
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Reference Reference BSTI
Standard (FL6)
664.06 FAO fnp-31/2 Std. (Browse shelf) 1 Not For Loan 1100005217

Includes bibliographical references.

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