| Record ID | marc_loc_2016/BooksAll.2016.part10.utf8:24297282:1366 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part10.utf8:24297282:1366?format=raw |
LEADER: 01366cam a2200277 i 4500
001 76366443
003 DLC
005 19990716000000.0
008 760910s1976 sz a b i000 0 eng
010 $a 76366443
015 $aSw***
020 $a9241660074
040 $aDLC$cDLC$dDLC
050 00 $aTX553.A3$bW67a no. 7
082 00 $a664/.06/08 s$a664/.06
111 2 $aJoint FAO/WHO Expert Committee on Food Additives.
245 00 $aSpecifications for the identity and purity of some food colours, flavour enhancers, thickening agents, and certain food additives /$cthe contents of this documents are the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Rome 1974.
260 $aGeneva :$bWorld Health Organization ;$a[Albany, N.Y. :$bobtainable from the Q Corporation],$c1976.
300 $av, 216 p. :$bill. ;$c24 cm.
490 1 $aWHO Food additives series ; no. 7
500 $a"Also issued by the Food and Agriculture Organization of the United Nations, Rome, as FAO nutrition meetings report series, no. 54B."
504 $aIncludes bibliographical references.
650 0 $aFood additives$xAnalysis.
650 0 $aFood additives$xSpecifications.
740 $aSpecifications for the identity and purity of some food colours, flavour enhancers, thickening agents ...
830 0 $aWHO food additives series ;$v7.