Specifications for identity and purity of carrier solvents, emulsifiers and stabilizers, enzyme preparations, flavouring agents, food colours. sweetening agents and other food additives as prepared by the 25th session of the joint FAO/WHO expert committee on food additives, Geneva, 23 March to 1 April 1981
Rome F.A.O.
1981
Food additives.
Food adulteration and inspection.