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Specifications for the identity and purity of some antioxidants, food colours, theickeners and certain other fooe additives. The contents of this document are result of the deliberations of this document are the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Geneva, Apr. 18-27, 1977

Contributor(s): Joint FAO/WHO Expert Committee on Food Additives.
Material type: materialTypeLabelBookSeries: Food Agriculture Organization nutrttion meetings report series no. 57. Publisher: Rome : FAO/WHO, 1977Description: 157 p. : ill. ; 22 cm.Call number: 664.06 FAO nmr-57 Std. Subject(s): Antioxidants -- Specifications | Food additives -- Analysis | Color of food -- Specifications | Food additives -- SpecificationsOnline resources: Click here to access online
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Reference Reference BSTI
Standard (FL6)
664.06 FAO nmr-57 Std. (Browse shelf) 1 Not For Loan 1100005211

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