Specifications for Identity and Purity of Buffering Agents, Salts, Emulsifiers, Thickening Agents, Stabilizers, Flavouring Agents, Food Colours, Sweetening Agents, and Miscellaneous Food Additives
Download or Read eBook Specifications for Identity and Purity of Buffering Agents, Salts, Emulsifiers, Thickening Agents, Stabilizers, Flavouring Agents, Food Colours, Sweetening Agents, and Miscellaneous Food Additives PDF written by Joint FAO/WHO Expert Committee on Food Additives and published by Food & Agriculture Org.. This book was released on 1982 with total page 248 pages. Available in PDF, EPUB and Kindle.
| Author | : Joint FAO/WHO Expert Committee on Food Additives |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 248 |
| Release | : 1982 |
| ISBN-10 | : 9251012393 |
| ISBN-13 | : 9789251012390 |
| Rating | : 4/5 (93 Downloads) |
Book Synopsis Specifications for Identity and Purity of Buffering Agents, Salts, Emulsifiers, Thickening Agents, Stabilizers, Flavouring Agents, Food Colours, Sweetening Agents, and Miscellaneous Food Additives by : Joint FAO/WHO Expert Committee on Food Additives
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