Specifications for the identity and purity of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other food additives.

by Joint FAO/WHO Expert Committee on Food Additives.

• 326 Want to read
• 25 Currently reading

Published 1970 by Food and Agriculture Organization of the United Nations in Rome .
Written in

Subjects:

• Food additives -- Standards.

---

Edition Notes

Series	FAO nutrition meetings report series ;, no. 46B
Classifications
LC Classifications	S401 .F63 no. 46B
The Physical Object
Pagination	138 p.
Number of Pages	138
ID Numbers
Open Library	OL5163713M
LC Control Number	74572099

---