World Health Organization   <br/><br/>
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 Joint FAO/WHO Expert Committee on Food Additives  (Book) 

 - Geneva  WHO  1970 
 - 36 p.  23 cm. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food additives--Standards Food adulteration and inspection
<br/><br/><label>Universal Decimal Class. No.: </label>664.66.022.3 WHO  / 6070