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 :  Food and Agriculture Organization of the United Nations,  1978 
 - vii, 91 p. :  ill. ;  28 cm. 
 - FAO food and nutrition paper ;  7 .
<br/><br/> The meeting was held at Rome from 3-12 April, 1978 
<br/><br/>Includes bibliographical references 
<br/><br/><label>ISBN: </label>9251006512 (pbk) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food additives--Analysis<br/>Food additives--Specifications<br/>Food additives
<br/><br/><label>Dewey Class. No.: </label>641.1