Specifications for the identity and purity of some food additives in cluding food colours, flavour enhancers, thickening agents and others /  
the contents of this documents are the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Ro me, 4-13 June 1974. 
 - Rome :    World Health Organization,    1975. 
 - v, 2167 p. ;    22cm. 
 - FAO Nutrition Meetings Report Series ;    no. 54 B .
<br/><br/>Includes bibliographical references. 
<br/><br/><label>Subjects--Topical Terms: </label><br/> Food additives -- Analysis.<br/> Food additives -- Specifications.