Vigneron, M <br/><br/>
[The use of silica as an anti-caking agent in food powder flavors].  [electronic resource] 

 -  Bulletin de l'Academie nationale de medecine  Feb 1981 
 - 273 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0001-4079 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Flavoring Agents<br/>Food Additives<br/>Powders<br/>Silicon Dioxide