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~institution:"Joint Expert Committee on Food Additives"
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Joint Expert Committee on Food Additives
National Bureau of Economic Research
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Volkswirtschaftliche Fakultät, Ludwig-Maximilians-Universität München
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Antioxidants, enzyme preparations, flavouring agents, flavour enhancers, food colours, sweetening agents, thickening agents, miscellaneous food additives
1988
Persistent link: https://www.econbiz.de/10001386164
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Specifications for identity and purity of thickening agents, anticaking agents, antimicrobials, antioxidants and emulsifiers
1978
Persistent link: https://www.econbiz.de/10000020106
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