| Record ID | marc_binghamton_univ/bgm_openlib_final_10-15.mrc:328231624:1250 |
| Source | Binghamton University |
| Download Link | /show-records/marc_binghamton_univ/bgm_openlib_final_10-15.mrc:328231624:1250?format=raw |
LEADER: 01250nam 2200277 4500
001 BIN01-001285980
005 20080220125955.0
008 710210s1970 it o100 0 eng d
035 $a(CStRLIN)NYUGB11812962-B
035 9 $aAFT6369$bSB
040 $aNLM$cNLM$dNYG$dNNU$dWaOLN
060 00 $aW1$bF197 no.46 1969
110 2 $aJoint FAO/WHO Expert Committee on Food Additives.
245 10 $aSpecifications for the identity and purity of food additives and their toxicological evaluation;$bsome food colours, emulsifiers, stabilizers, anticaking agents, and certain other substances.
260 $aRome,$bFood and Agriculture Organization of the United Nations,$c1970.
300 $avi, 31 p. ;$c23 cm.
490 1 $aWHO Technical Report Series ;$vno. 445
490 1 $aFAO nutrition meetings report series ;$vno. 46
500 $aMeeting held in Rome May 27-June 4, 1969.
650 0 $aFood additives.
650 0 $aFood adulteration and inspection.
810 2 $aJoint FAO/WHO Expert Committee on Food Additives.$tReport ;$v13.
830 0 $aFAO nutrition meetings report series$vno. 46.
830 0 $aTechnical report series (World Health Organization)$v445.
852 00 $aBIN$bBINSC$cSCI$hRA8$i.A25 no.445$91
945 $d09/23/99$nNSL jcc 9/23/99