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

Languages

Where to find it

  • LocationStatusAccess
    Closed stores
    K22844

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