Specifications for identity and purity of food colours, flavouring agents and other food additives /

Specifications for identity and purity of food colours, flavouring agents and other food additives /

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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:
Coloring matter in food > Analysis.
Coloring matter in food > Specifications.
Flavoring essences > Analysis.
Flavoring essences > Specifications.
Food additives > Analysis.
Food additives > Specifications.
Description
Physical Description:xiv, 143 p. : ill ; 28 cm.
Bibliography:Includes bibliographical references.
ISBN:9251008124 (pbk.)

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