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Specifications for Identity and Purity of Carrier Solvents, Emulsifiers, and Stabilizers, Enzyme Preparations, Flavouring Agents, Food Colours, Sweetening Agents, and Other Food Additives
Joint FAO/WHO Expert Committee on Food Additives
出版Food & Agriculture Org., 1981-01-01
主題Technology & Engineering / Food Science / Food Safety & Security
ISBN92510112659789251011263
URLhttp://books.google.com.hk/books?id=oOttwMIjS8sC&hl=&source=gbs_api
EBookSAMPLE