{"title":"粮农组织/世卫组织食品添加剂联合专家委员会制定的缓冲剂、盐、乳化剂、稳定剂、增稠剂、萃取溶剂、调味剂、甜味剂和杂项食品添加剂的鉴定和纯度规范。1983年4月11日至20日,日内瓦。","authors":"","doi":"","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":75845,"journal":{"name":"FAO food and nutrition paper","volume":"28 ","pages":"1-146"},"PeriodicalIF":0.0000,"publicationDate":"1983-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Specifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents and miscellaneous food additives, as prepared by the Joint FAO/WHO Expert Committee on Food Additives. Geneva, 11-20 April 1983.\",\"authors\":\"\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":75845,\"journal\":{\"name\":\"FAO food and nutrition paper\",\"volume\":\"28 \",\"pages\":\"1-146\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1983-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"FAO food and nutrition paper\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"FAO food and nutrition paper","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Specifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents and miscellaneous food additives, as prepared by the Joint FAO/WHO Expert Committee on Food Additives. Geneva, 11-20 April 1983.