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Specifications for the identity and purity of food additives and their toxicological evaluaation : some food colours, emulsifiers, stabilizers, anticaking agents, and certain othe substances. Thirteenth report the Joint FAO/WHO Expert Committee on Food Additives

Contributor(s): Joint FAO/WHO Expert Committee on Food Additives (13th : 1969 : Rome).
Material type: materialTypeLabelBookSeries: Food Agriculture Organization nutrition meetings report series no. 46; WHO technical report series no. 445. Publisher: Rome : FAO, 1970Description: 31 p. : ill. ; 23 cm.Call number: 664.06 FAO Std. Subject(s): Anticaking agents | Emulsifying agents | Color of food | Food additives
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Reference Reference BSTI
Standard (FL6)
664.06 FAO Std. (Browse shelf) 1 Not For Loan 1100005199

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