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.
Saved in:
| Corporate Authors: | , , |
|---|---|
| Format: | Book |
| Published: |
Rome :
FAO,
1986.
|
| Subjects: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|