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Specifications for Identity and Purity of Food Additives: Extraction Solvents Anticaking Agents Flovoring Agents Buttering Agents Emulsifiers Enzimes Salts.

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TextPublication details: Rome. FAO 1984Description: 136 pSubject(s):

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Libro	Ingenieria Agroindustrial		General		614.3 F34 (Browse shelf(Opens below))				1	Available (Préstamo interno)			dia_4128

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