Specifications for identity and purity of some food additives : including acids, bases, buffers, flour and dough conditioning agents and others / as prepared by the Joint FAO/WHO Expert Committee on Food Additives, Rome, 21-29 April 1976.

Material type: Text

TextPublisher: Rome : Food and Agriculture Organization of the United Nations, 1976Description: vi, 106 p.ISBN: 9251002185.Subject(s): Food additivesDDC classification: 664.06

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Book	Dr. B. R. Ambedkar Central Library Science	664.06 J6685 Sp (Browse shelf(Opens below))	Available		UN340

"The contents of this document rare the result of the deliberations of the joint FAO

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