Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives
By: Food and Agriculture Organization of the United Nations.
Series: FAO nutrition meetings reprot series; no. 558. Publisher: Rome FAO 1976Description: 105 p.-.ISBN: 87127.DDC classification: 664Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Books in Stacks (S) | Main Library Science & Technology | S | 664 FOO (Browse shelf) | Available | 87127 |
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