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Specifications for the identity and purity of food additives and their toxoicological 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)/ WHO

By:

World Health Organization (WHO)

Contributor(s):

Food and Agricultural Organiztion(FAO)

Material type: Text

Text

TextSeries: World Health Organisation Technical Report Series; No. 445 and FAO Nutrition Meetings Report Series; No.46Publication details: Geneva: WHO, 1970Description: 31p. 24cmSubject(s):

Agricultural Report -- FAO -- WHO

DDC classification:

610.621 WHO.TR.445

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode	Item holds
Reports	ISI Library, Kolkata Reports & Records Collection	610.621 WHO.TR.445 (Browse shelf(Opens below))	Available		80304

Total holds: 0

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