The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Specifications for the Identity and Purity of Some Food Colours, Flavour Enhancers, Thickening Agents and Certain Food Additives


     

   Subscribe/Renew Journal


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.
User
Notifications

Abstract Views: 250

PDF Views: 0




  • Specifications for the Identity and Purity of Some Food Colours, Flavour Enhancers, Thickening Agents and Certain Food Additives

Abstract Views: 250  |  PDF Views: 0

Authors

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.