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Specification for the Identity and Purity of some Enzymes and Certain other Substances


     

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This publication deals with the general principles governing the elaboration of specifications for the identity and purity, of some enzymes of animal, plant and microbial origin and of food additives used for flavouring, colouring, emulsifying, stabilising, dispersing and preserving in food processing.
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  • Specification for the Identity and Purity of some Enzymes and Certain other Substances

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Abstract


This publication deals with the general principles governing the elaboration of specifications for the identity and purity, of some enzymes of animal, plant and microbial origin and of food additives used for flavouring, colouring, emulsifying, stabilising, dispersing and preserving in food processing.