Specifications for the Identity and Purity of Some Food Colours, Flavour Enhancers, Thickening Agents and Certain Food Additives
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Authors
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Usha Chandrasekhar
Abstract
Specifications for the identity and purity of some food colours, flavour enhancers, thickening agents and certain food additives contained in this document are the results of the deliberations of the 18th meeting of the Joint FAO/WHO Expert Committee on Food Additives which met in Rome from 4th to 13th June, 1974.Downloads
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Published
1978-02-01
How to Cite
Chandrasekhar, U. (1978). Specifications for the Identity and Purity of Some Food Colours, Flavour Enhancers, Thickening Agents and Certain Food Additives. The Indian Journal of Nutrition and Dietetics, 15(2), 57–57. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/12142
Issue
Section
Book Review
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