Specifications for the Identity and Purity of Some Food Colours, Flavour Enhancers, Thickening Agents and Certain Food Additives
Jump To References Section
Authors
-
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
Download data is not yet available.
Downloads
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 http://informaticsjournals.com/index.php/ijnd/article/view/12142
Issue
Section
Book Review
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).
