Specifications for the identity and purity of food additives and their toxicological evaluation : some food colours, emulsifiers, stabilizers, anticaking agents, and certain other substances

Author(s)

• Joint FAO/WHO Expert Committee on Food Additives

Bibliographic Information

Specifications for the identity and purity of food additives and their toxicological evaluation : some food colours, emulsifiers, stabilizers, anticaking agents, and certain other substances

thirteenth report of the Joint F.A.O./W.H.O. Expert Committee on Food Additives, Rome 27 May - 4 June 1969

（FAO nutrition meetings report series, no.46）（Technical report series / World Health Organization, 445）

F.A.O , H.M.S.O, 1970

Note

bibl p27-28

Details

• NCID: BA10361337
• ISBN:
  • 0119402092
• Country Code: uk
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Rome,London
• Pages/Volumes: vi, 36 p.
• Size: 24 cm
• Classification:
  • DC18 : 614/.31
• Subject Headings:
  • LCSH : Food additives
• Parent Bibliography ID:
  • BA10360618
  • BA00798088