Specifications for identity and purity of certain food additives :  antioxidants, enzyme preparations, flavouring agents, flavour enhancers, food colours, sweetening agents, thickening agents, miscellaneous food additives / 
31 st Session of Joint FAO/WHO Expert Committee on Food Additives held at Geneva in 1987 
 - Rome :  JECFA :  FAO,  1988 
 - xii, 311 p. :  ill. ;  30 cm. 
 - FAO food and nutrition ;  38 .
<br/><br/>Includes bibliographical references 
<br/><br/><label>ISBN: </label>9251027315 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food additives--Standards<br/>Food--Analysis--Congresses<br/>Enzymes--analysis
<br/><br/><label>Dewey Class. No.: </label>641.1