Specifications for the identity and purity of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other food additives

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dc.coverageGeneva
dc.creatorWorld Health Organization
dc.creatorFood and Agriculture Organization of the United Nations
dc.creatorJoint FAO/WHO Expert Committee on Food Additives
dc.date2021-03-22T07:42:44Z
dc.date2021-03-22T07:42:44Z
dc.date1970-12-31
dc.date.accessioned2026-08-03T15:17:02Z
dc.descriptionviii, 138 p.
dc.formatapplication/pdf
dc.identifierWHO/Food Add./70.37
dc.identifierhttps://iris.who.int/handle/10665/340252
dc.identifier.urihttps://repo.dare.co.zw/handle/123456789/272813
dc.languageEnglish
dc.languageen
dc.publisherWorld Health Organization
dc.relationFAO nutrition meetings. Report Series;46B
dc.subjectFood Additives
dc.subjectEmulsifying Agents
dc.subjectExcipients
dc.subjecttoxicity
dc.subjectstandards
dc.titleSpecifications for the identity and purity of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other food additives
dc.typeTechnical Documents

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