Specifications for identity and purity : including antioxidants, food colours, thickeners and others

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Bibliographic Details
Format:	Book
Published:	Rome: Food and agriculture oprganization of the United Nations, 1977.
Series:	FAO Nutrition meetings report series no. 57
Subjects:	Food technology Food - analysis
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NFLIC-FRI Library

Holdings details from NFLIC-FRI Library
Call Number:	664.06 FOO/S
Copy	Available