| Record ID | marc_loc_2016/BooksAll.2016.part16.utf8:128019139:1019 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part16.utf8:128019139:1019?format=raw |
LEADER: 01019cam a2200217 a 4500
001 85122611
003 DLC
005 19861106000000.0
008 850823s1983 it a b i10010 eng
010 $a 85122611 //r86
020 $a9251013896 (pbk.)
050 0 $aTX553.A3$bJ655 1983
082 0 $a664/.06/0212$219
110 20 $aJoint FAO/WHO Expert Committee on Food Additives.
245 10 $aSpecifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents, and miscellaneous food additives /$cas prepared by the 27th session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 11-20 April 1983.
260 0 $aRome :$bFood and Agriculture Organization of the United Nations,$c1983.
300 $axiii, 146 p. :$bill. ;$c30 cm.
440 0 $aFAO food and nutrition paper ;$v28
504 $aIncludes bibliographical references.
650 0 $aFood additives$xAnalysis.
650 0 $aFood additives$xSpecifications.