Specifications for the identity and purity of food additives and their toxicological evaluation: some food colours, emulsifiers, stabilizers, anticaking agents, and certain other substances; thirteenth report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 27 May-4 June 1969.
By: United Nations.
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Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode |
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BIDS Library and Documentation Center General Stacks | Non-fiction | 641.11 FAO-3 (Browse shelf) | C-01 | Available | 027914 |
Includes bibliographical references and index.