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Specifications for the identity and purity of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other food additives

Specifications for the identity and purity of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other food additives1970

Joint FAO/WHO Expert Committee on Food Additives.

Details

First published
1970
OL Work ID
OL2353102W

Subjects

Food additivesStandards

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Book data from Open Library. Cover images courtesy of Open Library.