Specifications for identity and purity of food additives : anticaking agents, buffering agents, salts, emulsifiers, enzymes, extraction solvents, flavouring agents and miscellaneous food additives / 28th session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 19-28 March 1984
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Normes d' identité et de pureté des additifs alimentaires : antiagglutinants, tampons, sels minéraux, émulsifiants, enzymes, solvants d' extraction, aromatisants et divers additifs alimentairesCitation
Joint FAO/WHO Expert Committee on Food Additives. Session (28th : 1984: Rome). (1984). Specifications for identity and purity of food additives : anticaking agents, buffering agents, salts, emulsifiers, enzymes, extraction solvents, flavouring agents and miscellaneous food additives / 28th session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 19-28 March 1984. Rome : Food and Agriculture Organization. https://apps.who.int/iris/handle/10665/37130
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FAO food and nutrition paper ; 31/2
Description
138 p.ISBN
9251021287Language
Englishfrançais
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