TY  - BOOK
TI  -  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
PY  - 1976///
CY  -  Rome
PB  -  FAO publications
KW  -  Food
KW  -  Analysis
ER  -