Specifications for the identity and purity of some food colours, flavour enhancers, thickening agents and certain other food additives
By: the contents of this document are the result of the deliberations of the Joint/WHO Expert Committee on Food Additives which met in Rome, 4-13 June 1974.
Series: FAO nutrition meetings report series -- no. 54B; Tech, rep. ser. - Wld. Hlth. Org -- no. 557; WHO/Food Add -- 7
Publisher: Food and Agriculture Organization of the United Nations, World Health Organization
Published: 1975
Place of publication: Rome
Language: eng
Number of pages: 216
Subjects: Food additives -- Specifications; Food additives