Specifications for identity and purity of food colours enzyme preparations and other food additives, as prepared by the 22nd session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 3-12 April 1978.
Series: FAO food and nutrition paper ;; 7
Publisher: Food and Agriculture Organization of the United Nations
Published: 1978
Place of publication: Rome
Language: eng
Number of pages: 91
Subjects: Food additives -- Analysis.; Food additives -- Specifications.
Notes: Includes bibliographical references.