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Specifications for Identity and Purity of Buffering Agents, Salts, Emulsifiers, Thickening Agents, Stabilizers, Flavouring Agents, Food Colours, Sweetening Agents, and Miscellaneous Food Additives
Joint FAO/WHO Expert Committee on Food Additives
出版Food & Agriculture Org., 1982-01-01
主題Technology & Engineering / Food Science / Chemistry & Biotechnology
ISBN92510123939789251012390
URLhttp://books.google.com.hk/books?id=ZswhKuq_qrIC&hl=&source=gbs_api
EBookSAMPLE