TY  - BOOK
ED  - World Health Organization (WHO)
ED  - Food and Agricultural Organiztion(FAO)
TI  - Specifications for the identity and purity of food additives and their toxoicological evaluation: some food colours, emulsifiers, stabilizers, anticaking agents, and certain other substances: thirteenth report of the joint FAO/WHO expert committee on food additives (Rome, 27 May - 4 June, 1969)
T2  - World Health Organisation Technical Report Series; No. 445 and FAO Nutrition Meetings Report Series; No.46
U1  - 610.621 
PY  - 1970///
CY  - Geneva
PB  - WHO
KW  - Agricultural Report
KW  - FAO
KW  - WHO
ER  -