Specifications for identity and purity of thickening agents, anticaking agents, antimicrobials, antioxidants, and emulsifiers
By: Joint FAO/WHO Expert Committee on Food Additives.
Series: FAO food and nutrition paper ;; 4
Publisher: Food and Agriculture Organization of the United Nations
Published: 1978
Place of publication: Rome
Language: eng
Number of pages: 325
Subjects: Food additives -- Analysis.; Food additives -- Specifications.
Notes: Includes index.