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Toxicological evaluation of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other substances: Joint FAO/WHO Expert Committee on Food Additives. WHO/Food Add./70.36; F.A.O. Nutr. Mtg Rep. Ser. no. 46A, Rome 1969. pp. 161

Book ID: 114025391
Publisher: Elsevier Science
Year: 1970
Weight: 151 KB
Volume: 8
Category: Article
ISSN: 0015-6264
DOI: 10.1016/s0015-6264(70)80457-6

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