Specifications for identity and purity of thickening agents, anticaking agents, antimicrobials, antioxidants and emulsifiers

Year of publication:	1978
Institutions:	World Health Organization (contributor) ; Joint Expert Committee on Food Additives (contributor)
Publisher:	Rome : Food and Agriculture Organization of the United Nations
Subject:	Nahrungsmittel \| Chemische \| Zusätze \| Prinzipal-Agent-Theorie \| Agency theory \| Agentenbasierte Modellierung \| Agent-based modeling \| Theorie \| Theory

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