Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Rome (Italy) FAO WHO
1976
|
| Subjects: | food additives, chemical composition, identification, purity, acids, alkaloids, buffers, bakery additives, flour improvers, acid base status, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
unfao:733171 |
|---|---|
| record_format |
koha |
| spelling |
unfao:7331712024-02-27T09:57:31ZSpecifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives FAO, Rome (Italy) eng 184100 186195 WHO, Geneva (Switzerland) eng textRome (Italy) FAO WHO1976engfood additiveschemical compositionidentificationpurityacidsalkaloidsbuffersbakery additivesflour improversacid base status40188 |
| institution |
FAO IT |
| collection |
Koha |
| country |
Italia |
| countrycode |
IT |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
cat-fao-it |
| tag |
biblioteca |
| region |
Europa del Sur |
| libraryname |
David Lubin Memorial Library of FAO |
| language |
eng |
| topic |
food additives chemical composition identification purity acids alkaloids buffers bakery additives flour improvers acid base status food additives chemical composition identification purity acids alkaloids buffers bakery additives flour improvers acid base status |
| spellingShingle |
food additives chemical composition identification purity acids alkaloids buffers bakery additives flour improvers acid base status food additives chemical composition identification purity acids alkaloids buffers bakery additives flour improvers acid base status FAO, Rome (Italy) eng 184100 186195 WHO, Geneva (Switzerland) eng Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives |
| format |
Texto |
| topic_facet |
food additives chemical composition identification purity acids alkaloids buffers bakery additives flour improvers acid base status |
| author |
FAO, Rome (Italy) eng 184100 186195 WHO, Geneva (Switzerland) eng |
| author_facet |
FAO, Rome (Italy) eng 184100 186195 WHO, Geneva (Switzerland) eng |
| author_sort |
FAO, Rome (Italy) eng 184100 |
| title |
Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives |
| title_short |
Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives |
| title_full |
Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives |
| title_fullStr |
Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives |
| title_full_unstemmed |
Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives |
| title_sort |
specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives |
| publisher |
Rome (Italy) FAO WHO |
| publishDate |
1976 |
| work_keys_str_mv |
AT faoromeitalyeng184100 specificationsfortheidentityandpurityofsomeacidsbasesbuffersflouranddoughconditioningagentsandcertainotherfoodadditives AT 186195whogenevaswitzerlandeng specificationsfortheidentityandpurityofsomeacidsbasesbuffersflouranddoughconditioningagentsandcertainotherfoodadditives |
| _version_ |
1792470274142109696 |