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Specifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents and miscellaneous food additives /

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Bibliographic Details
Corporate Author:	Joint FAO/WHO Expert Committee on Food Additives (27th : 1983 : Rome)
Format:	Book
Language:	English
Published:	Rome : FAO, 1983.
Series:	FAO food and nutrition paper 28
Subjects:	Food additives > Analysis Food additives > Specifications
Tags:	Add Tag No Tags, Be the first to tag this record!

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