Specifications for identity and purity of food additives.
By: Published under the auspices of the Food and Agriculture Organization of the United Nations and the World Health Organization.
Contributors: World Health Organization.
Published: 1962
Place of publication: Rome
Language: eng
Subjects: Food additives; Food adulteration and inspection
Table of contents: title: v. 1. Antimicrobial preservatives and antioxidants.; title: v. 2. Food colors.