Speeifications for identity and purity; thickentng agents, antecaking agents, antimicrobials, antioxidants and emulsifiers; Joint FAO/WHO expert committee on food additives
By: Food and Agriculture Organization of the United Nations
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Contributor(s): World Health Organization.
Material type: 
BookSeries: FAO food and nutrition paper no. 4. Publisher: Rome, 1977Description: 325 p. : ill. ; 28 cm.Call number: 664.06 FAO fnp-4 Std. Subject(s): Antioxidants -- Specifications | Food additives -- Specifications | Emulsifying agents -- Specifications | Thickening agents -- Specifications | Anticaking agents -- SpecificationsOnline resources: Click here to access online
| Item type | Current location | Call number | Copy number | Status | Date due | Barcode |
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Reference
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BSTI Standard (FL6) | 664.06 FAO fnp-4 Std. (Browse shelf) | 1 | Not For Loan | 1100005231 |
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