Specifications for identity and Purity of some food additives, inclu ding acids, bases, buffers, flour and dough conditioning agents and oth ers : deliberations of the joint FAO/WHO Expert Committee on Food Ad ditives which met in Geneva, 14-23 April 1975
Material type:
TextPublication details: Rome : FAO publications, 1976Description: vi, 106 p. ; 22cmSubject(s): Other classification: - FAO MD (08) 3/55 B
| Item type | Current library | Status | Barcode | |
|---|---|---|---|---|
Books - Open Access
|
Main Library - Africana | Available | 001296583 |
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