Specification for the identity and purity of some enzymes and certain other substances.
Saved in:
| Corporate Author: | |
|---|---|
| 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 Food additives series (World Health Organization) ; 2. |
| Subjects: |
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| 110 | 2 | |a Joint FAO/WHO Expert Committee on Food Additives. | |
| 245 | 1 | 0 | |a Specification for the identity and purity of some enzymes and certain other substances. |
| 260 | |a Rome : |b Food and Agriculture Organization of the United Nations, World Health Organization, |c 1972. | ||
| 300 | |a v, 173 p. : |b ill. ; |c 22 cm. | ||
| 440 | 0 | |a FAO nutrition meetings report series ; |v no. 50B | |
| 490 | 1 | |a WHO food additives series, 2 | |
| 504 | |a Includes bibliographical references. | ||
| 650 | 0 | |a Enzymes |v Specifications. | |
| 650 | 0 | |a Food additives |x Standards. | |
| 650 | 0 | |a Enzymes |x Analysis. | |
| 650 | 0 | |a Food additives |x Analysis. | |
| 830 | 0 | |a Food additives series (World Health Organization) ; |v 2. | |
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