Specifications for identity and purity of buffering agents, salts; emulsifiers, thickening agents, stabilizers; flavouring agents, food colours, sweetening agents and miscellaneous food additives: as prepared by the 26th session of the joint FAO/WHO expert committee on food additives ; Rome, 19-28 April 1982
Gespeichert in:
| Körperschaft: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Rome
FAO
1982
|
| Schriftenreihe: | FAO food and nutrition paper
25 |
| Beschreibung: | XIII, 229 S. |
| ISBN: | 9251012393 |
Internformat
MARC
| LEADER | 00000nam a2200000 cb4500 | ||
|---|---|---|---|
| 001 | BV026454344 | ||
| 003 | DE-604 | ||
| 005 | 20151130 | ||
| 007 | t | ||
| 008 | 110326s1982 |||| 00||| eng d | ||
| 020 | |a 9251012393 |9 92-5-101239-3 | ||
| 035 | |a (OCoLC)251792514 | ||
| 035 | |a (DE-599)BVBBV026454344 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-188 | ||
| 110 | 2 | |a Joint Expert Committee on Food Additives |e Verfasser |0 (DE-588)2029182-6 |4 aut | |
| 245 | 1 | 0 | |a Specifications for identity and purity of buffering agents, salts; emulsifiers, thickening agents, stabilizers; flavouring agents, food colours, sweetening agents and miscellaneous food additives |b as prepared by the 26th session of the joint FAO/WHO expert committee on food additives ; Rome, 19-28 April 1982 |
| 264 | 1 | |a Rome |b FAO |c 1982 | |
| 300 | |a XIII, 229 S. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a FAO food and nutrition paper |v 25 | |
| 830 | 0 | |a FAO food and nutrition paper |v 25 |w (DE-604)BV001897728 |9 25 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-022024736 | ||
Datensatz im Suchindex
| _version_ | 1804145025294008320 |
|---|---|
| any_adam_object | |
| author_corporate | Joint Expert Committee on Food Additives |
| author_corporate_role | aut |
| author_facet | Joint Expert Committee on Food Additives |
| author_sort | Joint Expert Committee on Food Additives |
| building | Verbundindex |
| bvnumber | BV026454344 |
| ctrlnum | (OCoLC)251792514 (DE-599)BVBBV026454344 |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01103nam a2200277 cb4500</leader><controlfield tag="001">BV026454344</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20151130 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">110326s1982 |||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9251012393</subfield><subfield code="9">92-5-101239-3</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)251792514</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV026454344</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-188</subfield></datafield><datafield tag="110" ind1="2" ind2=" "><subfield code="a">Joint Expert Committee on Food Additives</subfield><subfield code="e">Verfasser</subfield><subfield code="0">(DE-588)2029182-6</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Specifications for identity and purity of buffering agents, salts; emulsifiers, thickening agents, stabilizers; flavouring agents, food colours, sweetening agents and miscellaneous food additives</subfield><subfield code="b">as prepared by the 26th session of the joint FAO/WHO expert committee on food additives ; Rome, 19-28 April 1982</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Rome</subfield><subfield code="b">FAO</subfield><subfield code="c">1982</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">XIII, 229 S.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">FAO food and nutrition paper</subfield><subfield code="v">25</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">FAO food and nutrition paper</subfield><subfield code="v">25</subfield><subfield code="w">(DE-604)BV001897728</subfield><subfield code="9">25</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-022024736</subfield></datafield></record></collection> |
| id | DE-604.BV026454344 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-09T23:12:53Z |
| institution | BVB |
| institution_GND | (DE-588)2029182-6 |
| isbn | 9251012393 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-022024736 |
| oclc_num | 251792514 |
| open_access_boolean | |
| owner | DE-188 |
| owner_facet | DE-188 |
| physical | XIII, 229 S. |
| publishDate | 1982 |
| publishDateSearch | 1982 |
| publishDateSort | 1982 |
| publisher | FAO |
| record_format | marc |
| series | FAO food and nutrition paper |
| series2 | FAO food and nutrition paper |
| spelling | Joint Expert Committee on Food Additives Verfasser (DE-588)2029182-6 aut Specifications for identity and purity of buffering agents, salts; emulsifiers, thickening agents, stabilizers; flavouring agents, food colours, sweetening agents and miscellaneous food additives as prepared by the 26th session of the joint FAO/WHO expert committee on food additives ; Rome, 19-28 April 1982 Rome FAO 1982 XIII, 229 S. txt rdacontent n rdamedia nc rdacarrier FAO food and nutrition paper 25 FAO food and nutrition paper 25 (DE-604)BV001897728 25 |
| spellingShingle | Specifications for identity and purity of buffering agents, salts; emulsifiers, thickening agents, stabilizers; flavouring agents, food colours, sweetening agents and miscellaneous food additives as prepared by the 26th session of the joint FAO/WHO expert committee on food additives ; Rome, 19-28 April 1982 FAO food and nutrition paper |
| title | Specifications for identity and purity of buffering agents, salts; emulsifiers, thickening agents, stabilizers; flavouring agents, food colours, sweetening agents and miscellaneous food additives as prepared by the 26th session of the joint FAO/WHO expert committee on food additives ; Rome, 19-28 April 1982 |
| title_auth | Specifications for identity and purity of buffering agents, salts; emulsifiers, thickening agents, stabilizers; flavouring agents, food colours, sweetening agents and miscellaneous food additives as prepared by the 26th session of the joint FAO/WHO expert committee on food additives ; Rome, 19-28 April 1982 |
| title_exact_search | Specifications for identity and purity of buffering agents, salts; emulsifiers, thickening agents, stabilizers; flavouring agents, food colours, sweetening agents and miscellaneous food additives as prepared by the 26th session of the joint FAO/WHO expert committee on food additives ; Rome, 19-28 April 1982 |
| title_full | Specifications for identity and purity of buffering agents, salts; emulsifiers, thickening agents, stabilizers; flavouring agents, food colours, sweetening agents and miscellaneous food additives as prepared by the 26th session of the joint FAO/WHO expert committee on food additives ; Rome, 19-28 April 1982 |
| title_fullStr | Specifications for identity and purity of buffering agents, salts; emulsifiers, thickening agents, stabilizers; flavouring agents, food colours, sweetening agents and miscellaneous food additives as prepared by the 26th session of the joint FAO/WHO expert committee on food additives ; Rome, 19-28 April 1982 |
| title_full_unstemmed | Specifications for identity and purity of buffering agents, salts; emulsifiers, thickening agents, stabilizers; flavouring agents, food colours, sweetening agents and miscellaneous food additives as prepared by the 26th session of the joint FAO/WHO expert committee on food additives ; Rome, 19-28 April 1982 |
| title_short | Specifications for identity and purity of buffering agents, salts; emulsifiers, thickening agents, stabilizers; flavouring agents, food colours, sweetening agents and miscellaneous food additives |
| title_sort | specifications for identity and purity of buffering agents salts emulsifiers thickening agents stabilizers flavouring agents food colours sweetening agents and miscellaneous food additives as prepared by the 26th session of the joint fao who expert committee on food additives rome 19 28 april 1982 |
| title_sub | as prepared by the 26th session of the joint FAO/WHO expert committee on food additives ; Rome, 19-28 April 1982 |
| volume_link | (DE-604)BV001897728 |
| work_keys_str_mv | AT jointexpertcommitteeonfoodadditives specificationsforidentityandpurityofbufferingagentssaltsemulsifiersthickeningagentsstabilizersflavouringagentsfoodcolourssweeteningagentsandmiscellaneousfoodadditivesaspreparedbythe26thsessionofthejointfaowhoexpertcommitteeonfoodadditivesrome1928april1982 |