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Specifications for the identity and purity of food additive and their toxicological evaluation : emulsifiers, stabilizers, bleaching and maturing agents. Seventh report of the joint FAO/WHO Expert Committee on Food Additives, Rome, 18-25 February 1963

By: Food and Agriculture Organization of the United Nations.
Contributor(s): World Health Organization.
Material type: materialTypeLabelBookSeries: FAO nutrition meetings report series no.351. Publisher: Rome : Food and Agriculture Organisation of the United Nations Edition: 7th Rpt.Description: 189 p. : ill. ; 23 cm.Call number: 664 FAO 7th Rpt. Subject(s): Food additives | Food additives -- Analysis | Food additives -- Specifications | Food additives -- Toxicology
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Published jointly by FAO and WHO and issued also as WHO Technical report series, no.2812

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