Cover Image

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.
Description
Physical Description:v, 173 pages ; 22 cm.
Bibliography:Includes bibliographical references.