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Wednesday, July 22, 2020 | History

2 edition of Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives found in the catalog.

Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives

Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives

the contents of this document are the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Geneva, 14-23 April 1975.

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Published by Food and Agriculture Organization in Rome .
Written in English


Edition Notes

SeriesFood and Agriculture Organization nutrition meetings report series -- no.55B, World Health Organization food additives series -- no.9, WHO technical reports series -- no.576
ContributionsWorld Health Organization., Food and Agriculture Organization., Joint FAO/WHO Expert Committee on Food Additives, (1975 : Geneva)
The Physical Object
Pagination106p. ;
Number of Pages106
ID Numbers
Open LibraryOL18816893M
ISBN 109251002185


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Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives Download PDF EPUB FB2