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Specifications for identity and purity of buffering agents, salts, emulsifiers, thickening agents, stabilizers, flavouring agents, food colours, sweetening agents, and miscellaneous food additives /

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, 1982.
Series:FAO food and nutrition paper ; 25.
Subjects:
Food additives > Analysis.
Food additives > Specifications.

Evans: Library Stacks

Holdings details from Evans: Library Stacks
Call Number: TX553.A3 J655 1982
 
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TX553.A3 J655 1982 Available

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Call Number: TX553.A3 J655 1982
 
Call Number Status Get It
TX553.A3 J655 1982 Available
TX553.A3 J655 1982 Available