Specifications for the identity and purity of food additives and their toxicological evaluation: emulsifiers, stabilizers, bleaching and maturing agents, seventh report of the Joint FAO/WHO Expert Committee on Food Additives

WHO technical report series; 281

5 January 1964
 | Report
Specifications for the identity and purity of food additives and their toxicological evaluation: emulsifiers, stabilizers, bleaching and maturing agents, seventh report of the Joint FAO/WHO Expert Committee on Food Additives
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Overview

Seventh report of the Joint FAO/WHO Expert Committee on Food Additives meeting held in Rome from 18 to 25 February 1963.

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
192
Reference numbers
ISBN: 92-4-120281-5