Specifications for identity and purity of certain food additives : enzyme preparations and immobilizing agents, flavouring agents, flour treatment agents, food acids and salts, food colors, sweeteners, thickeners and miscellaneous food additives, 29th session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 3-12 June 1985.

Enregistré dans:
Détails bibliographiques
Collectivités auteurs: Joint FAO/WHO Expert Committee on Food Additives, Food and Agriculture Organization of the United Nations, World Health Organization
Format: Livre
Publié: Rome : FAO, 1986.
Sujets:
Food additives > Analysis
Food additives > Specifications
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