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Specifications for identity and purity of food colours, flavouring agents and other 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, 1979.
Series:FAO food and nutrition paper ; 12.
Subjects:
Food additives > Analysis.
Food additives > Specifications.
Coloring matter in food > Analysis.
Coloring matter in food > Specifications.
Flavoring essences > Analysis.
Flavoring essences > Specifications.

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Call Number: TX553.A3 J65 1979
 
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TX553.A3 J65 1979 Available