Compendium of food additive specifications
By: Joint FAO/WHO Expert Committee on Food Additives, 68th meeting 2007.
Contributors: World Health Organization.; Food and Agriculture Organization of the United Nations.
Series: FAO JECFA monographs -- 4
Publisher: World Health Organization; Food and Agriculture Organization of the United Nations
Published: 2007
Place of publication: Rome
Language: eng
Number of pages: 155
ISBN-13: 9789251058664
Subjects: Food additives -- Specifications -- Congresses; Food additives -- Analysis -- Congresses
Genres: Congresses.
Notes: "This volume of FAO JECFA Monographs contains specifications of identity and purity, prepared at the 68th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva on 19-28 June 2007"--P. xi.
Table of contents: title: Asparaginase from Aspergillus oryzae expressed in A. oryzae; title: Carrageenan; title: Cyclotetraglucose; title: Cyclotetraglucose syrup Tentative; title: Ethyl maltol; title: Isoamylase from Pseudonomonas amyloderamosa; title: Magnesium sulfate; title: Maltol; title: Nisin preparation; title: Pectins; title: Polyvinyl alcohol; title: Processed Euchema seaweed; title: Sodium chlorite; title: Sodium hydrogen sulfate; title: Steviol glycosides; title: Sucrose ester of fatty acids.