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 FAO/WHO Expert Committee on Food Additives, Rome, 27 May-4 June 1969.
By: United Nations.
Material type:
BookSeries: WHO technical report series, 445; FAO nutrition meetings report series.Publisher: Rome : FAO, 1970Description: vi, 31+5p. : ill. ; 123 cm.Subject(s): Food additives | Conferences | ToxicologyDDC classification: 641.11
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Includes bibliographical references and index.