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 JECFA

WHO technical report series; 339

5 March 1966
 | Report
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 JECFA
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Overview

Ninth report of the Joint FAO/WHO Expert Committee on Food Additives meeting held in Rome from 13 to 20 December 1965.

 

 

WHO Team
Joint FAO/WHO Expert Committee on Food Additives (JECFA), Nutrition and Food Safety (NFS), Standards & Scientific Advice on Food Nutrition (SSA)
Editors
World Health Organization & Food and Agriculture Organization of the United Nations
Number of pages
24
Reference numbers
ISBN: 92-4-120339-0