Specifications for identity and purity of certain food additives
Subtitle: emulsifiers, enzyme preparations, flavouring agents, food colours, thickening agents, miscellaneous food additives
By: Joint FAO/WHO Expert Committee on Food Additives, 35th Session, Rome, 29 May-7 June 1989.
Series: FAO food and nutrition paper ;; 49
Publisher: JECFA
Published: 1990
Place of publication: Rome
Language: eng
Number of pages: 88
Subjects: Food additives -- Specifications.
Notes: Includes bibliographical references.