Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives
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| Main Authors: | , |
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| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Rome (Italy) FAO WHO
1976
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| Subjects: | food additives, chemical composition, identification, purity, acids, alkaloids, buffers, bakery additives, flour improvers, acid base status, |
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