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 - Joint FAO/WHO Expert Committee on Food Additives 1987 : Geneva); Food and Agriculture Organization of the United Nations (Rome); World Health Organization (Geneva); Joint FAO / WHO Expert Committee on Food Additives 1988 Geneva) (Rome : JECFA : FAO, 1988)
Includes bibliographical references
Keywords: Food additives -- Standards; Food -- Analysis -- Congresses; Enzymes -- analysis