Specifications for the identity and purity of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other food additives
WHO Food additives series; 46B
10 June 1970
| Publication
Overview
The contents of this document are the result of the deliberations of the Joint Food and Agriculture Organization of the United Nations (FAO) / World Health Organization (WHO) Expert Committee on Food Additives (JECFA) which met in Rome, 27 May - 4 June 1969.
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
147
Reference numbers
WHO Reference Number: WHO/Food Add./70.37