Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives
By: the contents of this document are the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Geneva, 14-23 April 1975.
Series: FAO Nutrition Meeting Report Series -- no, 55B
Publisher: Food and Agriculture Organization of The United Nations
Published: 1976
Place of publication: Rome
Language: eng
Number of pages: 106
Subjects: Food additives -- Analysis; Food additives -- Standards
Notes: Publié aussi par l'Organisation mondiale de la santé dans la collection WHO/Food Add. 9.

La couverture porte en outre: Specifications for identity and purity of some food additives.