Who Food Additives Series
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Abstract
This report on food additives is the fifteenth in the series prepared by the Joint FAO/WHO Expert Committee. The additives listed include modified starches (oxidised, acetylated) microbial enzymes (such as rennet, protease etc) and other miscellaneous items such as tin and thermally oxidised soyabean fatty acids.Downloads
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Published
1973-07-01
How to Cite
Rama Rao, P. B. (1973). Who Food Additives Series. The Indian Journal of Nutrition and Dietetics, 10(4), 208–209. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/10473
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Section
Book Review
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