Specifications for the identity and purity of food additives. Part 6, methods of analysis, specific methods for functional groups: anticaking agents, emulsifiers, thickening agents
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| Format: | Texto biblioteca |
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1973
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| Subjects: | FAO WHO, FOOD ADDITIVES, QUALITY CONTROLS, ANALYTICAL METHODS, IDENTIFICATION, LABORATORY EXPERIMENTATION, ANTICAKING AGENTS, EMULSIFIERS, STABILIZERS, CHEMISTRY, ADDITIF ALIMENTAIRE, CONTROLE DE QUALITE, TECHNIQUE ANALYTIQUE, ADITIVOS ALIMENTARIOS, CONTROL DE CALIDAD, TECNICAS ANALITICAS, EXPERIMENTATION EN LABORATOIRE, AGENT ANTIMOTTANT, EMULSIFIANT, AGENT DE TEXTURE, CHIMIE, IDENTIFICACION, EXPERIMENTACION EN LABORATORIO, AGENTES ANTIAGLUTINANTES, EMULSIFICANTES, ESTABILIZADORES, QUIMICA, |
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