Specifications for identity and purity of food colours
By: as prepared by the 28th session of the Joint FAO/WHO expert committee on food additives, Rome, 19-28 March 1984.
Contributors: Food and Agriculture Organization of the United Nations.; Joint FAO/WHO Expert Committee on Food Additives.
Series: FAO food and nutrition paper -- 31/1.
Publisher: Food and Agriculture Organization of the United Nations
Published: 1984
Place of publication: Rome
Language: eng
Number of pages: 145
Subjects: Coloring matter in food -- Analysis.; Food additives -- Analysis.