Specifications for identity and purity of buffering agents, salts, emulsifiers, thickening agents, stabilizers, flavouring agents, food colours, sweetening agents, and miscellaneous food additives
By: as prepared by the 26th session of the Joint FOA/WHO Expert Committee on Food Additives, Rome, 19-28 April 1982.
Series: FAO food and nutrition paper ;; 25
Publisher: Food and Agriculture Organization of the United Nations
Published: 1982
Place of publication: Rome
Language: eng
Number of pages: 229
Subjects: Food additives -- Analysis.; Food additives -- Specifications.
Notes: Includes bibliographical references.