Specifications for identity and purity of carrier solvents, emulsifiers, and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening agents, and other food additives
By: as prepared by the 25th session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 23 March to 1 April 1981.
Series: FAO food and nutrition paper ;; 19
Publisher: Food and Agriculture Organization of the United Nations
Published: 1981
Place of publication: Rome
Language: eng
Number of pages: 252
Subjects: Food additives -- Standards.
Notes: Includes bibliographical references.