Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives
Subtitle: 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.
Contributors: World Health Organization.; Food and Agriculture Organization.; Joint FAO/WHO Expert Committee on Food Additives, (1975 : Geneva)
Series: Food and Agriculture Organization nutrition meetings report series -- no.55B; World Health Organization food additives series -- no.9; WHO technical reports series -- no.576
Publisher: Food and Agriculture Organization
Published: 1976
Place of publication: Rome
Language: eng
Number of pages: 106