Specifications for the identity and purity of some antioxidants, food colours, theickeners and certain other fooe additives. The contents of this document are result of the deliberations of this document are the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Geneva, Apr. 18-27, 1977 - Rome : FAO/WHO, 1977 - 157 p. : ill. ; 22 cm. - Food Agriculture Organization nutrttion meetings report series no. 57 .

Food additives--Analysis.
Color of food--Specifications.
Food additives--Specifications.

664.06 / FAO