| Record ID | marc_loc_2016/BooksAll.2016.part09.utf8:78218014:1071 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part09.utf8:78218014:1071?format=raw |
LEADER: 01071cam a2200241 i 4500
001 75331683
003 DLC
005 19870108000000.0
008 760107s1975 sz b i00110 eng
010 $a 75331683 //r87
015 $aSw***
020 $a9241660066
050 0 $aTX553.A3$bW67a no. 6$aRA1270.F6
082 $a664/.06/08 s$a614.3/3
110 20 $aJoint FAO/WHO Expert Committee on Food Additives.
245 00 $aToxicological evaluation of some food colours, enzymes, flavour enhancers, thickening agents, and certain food additives /$cthe evaluations contained in this publication were prepared by the Joint FAO/WHO Expert Committee on Food Additives which met in Rome, 4-13 June 1974.
260 0 $aGeneva :$bWorld Health Organization ;$a[Albany :$bavailable from Q Corporation],$c1975.
300 $a204 p. ;$c24 cm.
490 1 $aWHO food additives series ; no. 6
504 $aIncludes bibliographies and index.
650 0 $aFood additives$xToxicology.
740 1 $aToxicological evaluation of some food colours ...
830 0 $aWHO food additives series ;$v6.