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Specifications for the identy and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives. FAO Nutrition Meetings Report Series No. 55 B, WHO/Food Add. 9, 106 Seiten. Food and Agriculture Organization of the United Nations, World Health Organization, Rome 1976



Specifications for the identy and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives. FAO Nutrition Meetings Report Series No. 55 B, WHO/Food Add. 9, 106 Seiten. Food and Agriculture Organization of the United Nations, World Health Organization, Rome 1976



Molecular Nutrition & Food Research 23(9-10): 950-950




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Accession: 061555560

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DOI: 10.1002/food.19790230916


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