Specifications for the identity and purity of some food colours, emulsifier, stabilizers, anti-caking agents and certain other food additives.
Series: Food and Agriculture Organization of the United Nations.  FAO nutrition meetings report series, no. 46B.  World Health Organization. Technical report series, 1970, no. 445
Published: 1970
Place of publication: Rome
Language: eng
Number of pages: 138
Subjects: Coloring matter in food; Food Additives