Specifications for identity and purity and toxicological evaluation of food colours, resulting from the deliberations of the joint FAO/who expert committee on food additives 1,2,3.
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| Format: | Texto biblioteca |
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1967
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| Subjects: | FOOD COLOURANTS, TOXICOLOGY, FOOD TECHNOLOGY, CLASSIFICATION, FOODS, CHEMISTRY, METHODS, ANALYTICAL METHODS, COLORANT ALIMENTAIRE, TOXICOLOGIE, TECHNOLOGIE ALIMENTAIRE, COLORANTES ALIMENTARIOS, TOXICOLOGIA, TECNOLOGIA DE LOS ALIMENTOS, PRODUIT ALIMENTAIRE, CHIMIE, METHODE, TECHNIQUE ANALYTIQUE, CLASIFICACION, ALIMENTOS, QUIMICA, METODOS, TECNICAS ANALITICAS, |
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