Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives.
- Joint FAO/WHO Expert Committee on Food Additives.
- Date:
- 1976
- Books
About this work
Publication/Creation
Rome : Food and Agriculture Organization of the United Nations, 1976.
Physical description
vi, 106 pages ; 22 cm
Notes
"WHO/Food Add. 9"
Meeting held in Geneva, April 14-23, 1975
Bibliographic information
Includes bibliographic references
Type/Technique
Languages
Subjects
Where to find it
Location Status Access Closed storesK22844