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Specifications for the identity and purity of food additives and their toxicological evaluation: some emulsifiers andstabilizers and certain other substances. Tenth Report of the Joint FAO/WHO expert Committee on food additives, Geneva, 11-18 October 1966.

1967

FAO, Rome (Italy). Food and Nutrition Div. eng 1423211760142

AGROVOC Keywords
additif alimentaire aditivos alimentarios agent de texture chemical composition colorant alimentaire colorantes alimentarios composition chimique control de calidad emulsificantes emulsifiers estabilizadores food additives food colourants food technology forecasting human nutrition identification nutrition humaine oligoelementos raciones ration rations recherche research stabilizers technologie alimentaire toxicidad toxicity trace elements
Bibliographic information
Publisher
Rome (Italy) FAO/WHO
Other Subjects
Nu fao who fa; Composicion quimica; Controle de qualite; Identificacion; Toxicite; Tecnologia de los alimentos; Oligoelement; Tecnicas de prediccion; Quality controls; Emulsifiant; Technique de prevision; Nutricion humana; Investigacion
Language
English
Type
Text
2016-05-15
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