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Specifications for the identity and purity of some enzymes and certain other substances.

Bibliographic Details
Corporate Author: Joint FAO/WHO Expert Committee on Food Additives
Format: Book
Language:English
Published: Rome : Food and Agriculture Organization of the United Nations, World Health Organization, 1972.
Series:FAO nutrition meetings report series ; no. 50B.
WHO food additives series ; 2.
Subjects:
Enzymes > Specifications.
Food additives > Standards.
Enzymes > Analysis.
Food additives > Analysis.

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Call Number: S401 .F63 no. 50B, 1972a
 
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S401 .F63 no. 50B, 1972a Available