Specifications for the identity and purity of food additives and their toxicological evaluation: some food colours, emulsifiers, stabilizers, anticaking agents, and certain other substances: thirteenth report of the JECFA

WHO technical report series; 445

10 January 1970
 | Report
Specifications for the identity and purity of food additives and their toxicological evaluation: some food colours, emulsifiers, stabilizers, anticaking agents, and certain other substances: thirteenth report of the JECFA
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Overview

Thirteenth report of the Joint FAO/WHO Expert Committee on Food Additives meeting held in Rome from 27 May to 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
43
Reference numbers
ISBN: 92-4-120445-1