Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives 

 - Rome  FAO  1976 
 - 105 p.- 
 - FAO nutrition meetings reprot series; no. 558. .
<br/><br/><label>ISBN: </label>87127 
<br/><br/><label>Dewey Class. No.: </label>664  / FOO