Specifications for identity and purity of buffering agents, salts ; emulsifiers, thickeinign agents, stabiblizers ; flavouring agents, food colours, sweetening agents and miscellaneous food additives / 
Prepared by the 26 th session of the joint FAO 
 - Rome :  Food and Agriculture Organization of the United Nations,  1982 
 - xiii, :  229 p. ;  30 cm. 
 - FAO food and nutrition paper ;  25 .
<br/><br/> this session was held in Rome, 19-28 April 1982 
<br/><br/><label>ISBN: </label>9251012393 (pbk) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food additives<br/>Flovoring essences<br/>Food preservatives
<br/><br/><label>Dewey Class. No.: </label>641.1