Specifications for identity and purity of certain food additives emulsifiers, enzyme preparations, flavouring agents, food colours, thickening agents, miscellaneous food additives Joint FAO/WHO Expert Committee on Food Additives, 35th Session, Rome, 29 May-7 June 1989.
By: Joint FAO/WHO Expert Committee on Food Additives. Meeting 1989 Rome, Italy).
Material type:
BookSeries: FAO food and nutrition paper: 49.Publisher: Rome JECFA 1990Description: vii, 88 pages illustrations 30 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9251029504; 9789251029503.Subject(s): Edulcorantes
| Edulcorantes -- Specifications | Edulcorantes -- Standards -- GuidelineGenre/Form: Guideline. | Specifications.DDC classification: 664/.116
| Item type | Current location | Call number | Copy number | Status | Date due |
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Libro
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MINAGRICULTURA - Biblioteca Colección general | F273 (Browse shelf) | Ej.1 | Available |
Includes bibliographical references.