Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives
By: [prepared by the Joint FAO/WHO Expert Committee on Food Additives]
Contributors: Food and Agriculture Organization of the United Nations; World Health Organization
Series: FAO nutrition meetings report series -- no. 55B; WHO/Food Add. ; 9; WHO food additives series -- 9.; FAO nutrition meetings report series -- no. 55B.
Publisher: Food and Agriculture Organization of the United Nations, World Health Organization
Published: 1976
Place of publication: Rome
Language: eng
Number of pages: 106
Subjects: Food Additives; Standards; Fortified Food; Food Preservatives
Other titles: Specifications for identity and purity of some food additives.
Notes: Cover title: Specifications for identity and purity of some food additives.

"The contents of this document are the result of deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Geneva, 14-23 April 1975."

Includes bibliographical references.