An edition of Specifications for the identity and purity of food additives and their toxicological evaluation (1964)

Specifications for the identity and purity of food additives and their toxicological evaluation

some antimicrobials, antioxidants, emulsifiers, stabilizers, flour-treatment agents, acids, and bases.

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December 6, 2011 | History
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An edition of Specifications for the identity and purity of food additives and their toxicological evaluation (1964)

Specifications for the identity and purity of food additives and their toxicological evaluation

some antimicrobials, antioxidants, emulsifiers, stabilizers, flour-treatment agents, acids, and bases.

by

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Publisher
Food and Agriculture Organization of the United Nations
Language
English
Pages
24

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Subjects
Food additives, Congresses, Food adulteration and inspection, Nonnutritive sweeteners, Specifications, Poisoning, Standards, Food Additives, Toxicity, Isolation & purification, Flavoring Agents, Sweetening Agents

Showing 7 featured editions. View all 7 editions?

Edition Availability
Cover of: Specifications for the identity and purity of food additives and their toxicological evaluation
Specifications for the identity and purity of food additives and their toxicological evaluation: some food colours, emulsifiers, stabilizers, anticaking agents, and certain other substances.
1970, Food and Agriculture Organization of the United Nations
in English
Cover of: Specifications for the identity and purity of food additives and their toxicologicalevaluation
Specifications for the identity and purity of food additives and their toxicologicalevaluation: twelfth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 1-8 July 1968.
1969, World Health Organization
in English
Cover of: Specifications for the identity and purity of food additives and their toxicological evaluation
Specifications for the identity and purity of food additives and their toxicological evaluation: some flavouring substances and non-nutritive sweetening agents
1968, World Health Organization
in English
Libraries near you: WorldCat
Cover of: Specifications for the identity and purity of food additives and their toxicologicalevaluation
Specifications for the identity and purity of food additives and their toxicologicalevaluation: some emulsifiers and stabilizers and certain other substances : tenth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 11-18 October 1966.
1967, Food and Agricultural Organization, World Health Organization
in English
Cover of: Specifications for the identity and purity of food additives and their toxicological evaluation
Specifications for the identity and purity of food additives and their toxicological evaluation: some antimicrobials, antioxidants, emulsifiers, stabilizers, flour-treatment agents, acids, and bases.
1966, Food and Agriculture Organization of the United Nations
in English
  • Not in Library
Cover of: Specifications for the identity and purity of food additives and their toxicologicalevaluation
Specifications for the identity and purity of food additives and their toxicologicalevaluation: food colours and some antimicrobials and antioxidants
1965, F.A.O., (distributed by H.M.S.O.)
in English
Cover of: Specifications for the identity and purity of food additives and their toxicological evaluation
Specifications for the identity and purity of food additives and their toxicological evaluation: emulsifiers, stabilizers, bleaching and maturing agents : seventh report of the Joint FAO/WHO Expert Committee on Food Additives.
1964, World Health Organization
in English

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Book Details

Edition Notes

Published in
Rome

Classifications

Library of Congress
TX553 A3 J66

The Physical Object

Pagination
24p.
Number of pages
24

ID Numbers

Open Library
OL17166275M

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December 6, 2011 Edited by WorkBot merge works
November 30, 2011 Edited by George merge authors
December 15, 2009 Edited by WorkBot link works
September 27, 2008 Created by ImportBot Imported from University of Toronto MARC record