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Specifications for the identity and purity of food additives and their toxicological evaluation : some antimicrobials antioxidants, emulsifiers, stabilizers, flour-treatment agents, acids and bases. Ninth report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, Dec. 13-20, 1965

Contributor(s): Joint FAO/WHO Expert Committee on Food Additives (9th : 1965 : Rome).
Material type: materialTypeLabelBookSeries: Food Agriculture Organization nutrition meetings report series no. 40; WHO technical report series no. 339. Publisher: Rome : FAO, 1966Description: 24 p. : ill. ; 23 cm.Call number: 664.06 FAO nmr-40 Subject(s): Emulsifying agents | Antioxidants | Food additives | Flour treatment agents | Stabilizing agents | Anti-infective agents
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Standard (FL6)
664.06 FAO nmr-40 (Browse shelf) 1 Not For Loan 1100005193

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