Specifications for identity and purity of food colours, flavouring agents and other food additives
By: as prepared by the 23rd session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 2-11 April 1979.
Series: FAO food and nutrition paper ;; 12
Publisher: Food and Agriculture Organization of the United Nations
Published: 1979
Place of publication: Rome
Language: eng
Number of pages: 143
Subjects: Food additives -- Analysis.; Food additives -- Specifications.; Coloring matter in food -- Analysis.; Coloring matter in food -- Specifications.; Flavoring essences -- Analysis.; Flavoring essences -- Specifications.
Notes: Includes bibliographical references.