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Specifications for the identity and purity of food additives and the ir toxicological evaluation: emulsifiers, stabilizers, bleaching and maturing agents, 7th report of the Joint FAO/WHO Expert Committee on F ood Additives, Rome, 18-25 February 1963.

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Material type: Text

TextSeries: FAO nutrition meetings report series ; no. 35, no. 281Publication details: Rome : World Health Organization, 1964.Description: 189 p.; 23 cmSubject(s):

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Holdings
Item type	Current library	Call number	Status	Barcode
Books - Open Access	ACM Library - Periodicals	WHO WA712 1964 (Browse shelf(Opens below))	Available	ACM37946
Books - Open Access	Main Library - Africana	FAO ND (08) 3/35 (Browse shelf(Opens below))	Available	001092844

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Previous	WHO WA701 J6 65 1995 Evaluation of certain veterinary drug residues in food:	WHO WA701 T 667 1992 Toxic oil syndrome : current knowledge and future perspectives /	WHO WA710 G 941 1986 Guidelines for can manufacturers and food canners : prevention of metal contamination of canned foods /	WHO WA712 1964 Specifications for the identity and purity of food additives and the ir toxicological evaluation: emulsifiers, stabilizers, bleaching and maturing agents, 7th report of the Joint FAO/WHO Expert Committee on F ood Additives, Rome, 18-25 February 1963.	WHO WA750 M 319 1976 Manual on urban air quality /	WHO WA754 A s74 1997 Assessment of exposure to indoor air pollutants /	WHO WA754 As 7 1997 Assessment of exposure to indoor air pollutants /	Next

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