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Specifications for identity and purity of food additives / Published under the auspices of the Food and Agriculture Organization of the United Nations and the World Health Organization.

By: Food and Agriculture Organization of the United Nations.
Contributor(s): World Health Organization.
Material type: materialTypeLabelBookPublisher: Rome : Food and Agriculture Organization of the United Nations, 1962-63Description: 2 v. : ill. ; 24 cm.Call number: 664 FAOs Ref. Subject(s): Food adulteration and inspection | Food additives | Antioxidants | Food additives -- Analysis | Food additives -- Specifications | Color of food
Contents:
v. 1. Antimicrobial preservatives and antioxidants.--v. 2. Food colors.
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v. 1. Antimicrobial preservatives and antioxidants.--v. 2. Food colors.

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