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

Author: Joint FAO/WHO Expert Committee on Food Additives.
Publisher: Rome : Food and Agriculture Organization of the United Nations, 1982.
Series: FAO food and nutrition paper, 25.
Edition/Format:   Print book : International government publication : EnglishView all editions and formats
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Genre/Form: Specifications
Material Type: Government publication, International government publication
Document Type: Book
All Authors / Contributors: Joint FAO/WHO Expert Committee on Food Additives.
ISBN: 9251012393 9789251012390
OCLC Number: 9480362
Description: xiii, 229 pages : illustrations ; 30 cm.
Series Title: FAO food and nutrition paper, 25.
Responsibility: as prepared by the 26th session of the Joint FOA/WHO Expert Committee on Food Additives, Rome, 19-28 April 1982.

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