Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives : Result of the deliberations of the joint FAO/WHO Expert Committee on Food Additives which met in Geneva, 14-23 April 1975
| Year of publication: |
1976
|
|---|---|
| Institutions: | Joint Expert Committee on Food Additives (contributor) |
| Publisher: |
Rome : FAO, WHO |
| Subject: | Nahrungsmittel | Chemische Zusätze |
| Extent: | VI, 106 S. 8" 8° |
|---|---|
| Series: | FAO nutrition meetings report series / Food and Agriculture Organization of the United Nations ; World Health Organization. - Geneva : World Health Organization, ISSN 0071-707X, ZDB-ID 840284-X. - Vol. 55 B) |
| Conferences: | Join FAO WHO Expert Committee on Food Additives ; (Geneva) : 1975.04.14-23 |
| Type of publication: | Book / Working Paper |
| Type of publication (narrower categories): | Konferenzschrift |
| Language: | English |
| Source: | ECONIS - Online Catalogue of the ZBW |
Persistent link: https://www.econbiz.de/10002301780