Specifications for identity and purity of food colours enzyme preparations and other food additives, as prepared by the 22nd session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 3-12 April 1978

Specifications for identity and purity of food colours enzyme preparations and other food additives, as prepared by the 22nd session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 3-12 April 19781978

Joint FAO/WHO Expert Committee on Food Additives.

Details

First published: 1978
OL Work ID: OL2353092W

Subjects

Food additivesSpecificationsAnalysis

Find this book

Open Library