Specifications for the identity and purity of food additives and their toxicological evaluation; some food colours, emulsifiers, stabilizers, anticaking agents, and certain other substances.
Saved in:
| Corporate Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Rome,
Food and Agriculture Organization of the United Nations,
1970.
|
| Series: | Nutrition meetings report series (Food and Agriculture Organization of the United Nations) ;
46. Technical report series (World Health Organization) ; 445. |
| Subjects: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|