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

著者

• Joint FAO/WHO Expert Committee on Food Additives

書誌事項

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

注記

bibl p27-28

詳細情報

• NII書誌ID(NCID): BA10361337
• ISBN:
  • 0119402092
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Rome,London
• ページ数/冊数: vi, 36 p.
• 大きさ: 24 cm
• 分類:
  • DC18 : 614/.31
• 件名:
  • LCSH : Food additives
• 親書誌ID:
  • BA10360618
  • BA00798088