Specifications for identity and purity of certain food additives  emulsifiers, enzyme preparations, flavouring agents, food colours, thickening agents, miscellaneous food additives 
Joint FAO/WHO Expert Committee on Food Additives, 35th Session, Rome, 29 May-7 June 1989. 
 - Rome  JECFA  1990. 
 - vii, 88 pages  illustrations  30 cm. 
 - FAO food and nutrition paper  49 .
 - FAO food and nutrition paper  49. .
<br/><br/>Includes bibliographical references. 
<br/><br/><label>ISBN: </label>9251029504 9789251029503 
<br/><br/><label>LCCN: </label>90218753  
<br/><br/><label>Nat. Bib. Agency Control No.: </label>9202661  DNLM 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Edulcorantes<br/>Edulcorantes--Specifications.<br/>Edulcorantes--Standards--Guideline.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Guideline.<br/>Specifications.
<br/><br/><label>LC Class. No.: </label>TX553.A3  / J655 1989 
<br/><br/><label>Dewey Class. No.: </label>664/.116 
<br/><br/><label>National Library of Medicine Call No.: </label>W1  / FA456 v.49 1990 WA 712  / J745sb 1989