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 - Joint FAO/WHO Expert Committee on Food Additives 1978: Rome); Food and Agricultural Organization of the United Nations (Rome); World Health Organization (Geneva) (Rome : Food and Agriculture Organization of the United Nations, 1978)
The meeting was held at Rome from 3-12 April, 1978
Includes bibliographical references
Keywords: Food additives -- Analysis; Food additives -- Specifications; Food additives