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Specifications for the identity and purity of food additives and their toxicological evaluation : some antimicrobials, antioxidants, emulsifiers, stabilizers, flour-treatment agents, acids, and bases, ninth report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 13-20 December 1965. by Joint FAO/WHO Expert Committee on Food Additives | World Health Organization | Food and Agriculture Organization of the United Nations. Series: World Health Organization technical report series ; no. 339 | FAO nutrition meetings. Report series ; ; no. 40Material type:  Text; Format:
print
Publication details: Geneva : World Health Organization, 1966Online access: Click here to access online Availability: Items available for loan: WHO HQ (4)Call number: HQ SERIAL, ...
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