Specifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents, and miscellaneous food additives
By: as prepared by the 27th session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 11-20 April 1983.
Series: FAO food and nutrition paper -- 28.
Publisher: Food and Agriculture Organization of the United Nations
Published: 1983
Place of publication: Rome
Language: eng
Number of pages: 146
Subjects: Food additives -- Analysis.; Food additives -- Specifications.
Notes: Includes bibliographical references.