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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.
Contributor(s): World Health Organization.
Material type: materialTypeLabelBookSeries: 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
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