Research Catalog
Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives / [prepared by the Joint FAO/WHO Expert Committee on Food Additives].
- Title
- Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives / [prepared by the Joint FAO/WHO Expert Committee on Food Additives].
- Author
- Joint FAO/WHO Expert Committee on Food Additives. http://id.loc.gov/authorities/names/n80086505
- Publication
- Rome : Food and Agriculture Organization of the United Nations, World Health Organization, 1976.
Items in the Library & Off-site
Filter by
1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
| Text | Request in advance | RA1270.F6 J663 1976 | Off-site |
Holdings
Details
- Additional Authors
- Description
- vi, 106 pages; 22 cm.
- Series Statement
- FAO nutrition meetings report series ; no. 55B
- WHO/Food Add. ; 9
- Uniform Title
- FAO nutrition meetings report series ; no. 55B.
- WHO food additives series ; 9.
- Alternative Title
- Specifications for identity and purity of some food additives.
- Subjects
- Note
- Cover title: Specifications for identity and purity of some food additives.
- "The contents of this document are the result of deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Geneva, 14-23 April 1975."
- Bibliography (note)
- Includes bibliographical references.
- Owning Institutions
- Columbia University Libraries