Normal view MARC view ISBD view

Specifications for the identity and purity of food additives and their toxicological evaluation: some food colours, emulsifiers, stabilizers, anticaking agents and certain other substances : thirteenth report of the Joint FAO/WHO Expert Committee on Food Additives (Book)

By:

Contributor(s):

Publication details: Geneva WHO 1970Description: 36 p. 23 cmSubject(s):

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	Perpustakaan LGM PLGM-Open Shelf	664.66.022.3 WHO (Browse shelf(Opens below))	1	Available		00045678

Previous	No cover image available			No cover image available			No cover image available	Next
Previous	664.31 LEA Rancidity in edible fats	664.38 FOO Food protein sources	664.642 : 577.11 YEA The yeasts. Vol. 1: biology of yeasts	664.66.022.3 WHO Specifications for the identity and purity of food additives and their toxicological evaluation: some food colours, emulsifiers, stabilizers, anticaking agents and certain other substances : thirteenth report of the Joint FAO/WHO Expert Committee on Food Additives	664.78 (6) BAS Abrasive-disk dehullers in Africa: from research to dissemination	664.78 (6) BAS Abrasive-disk dehullers in Africa: from research to dissemination	664.782 RIC Rice: chemistry and technology	Next

There are no comments on this title.

to post a comment.