Guide to specifications for general notices, general analytical techniques, identification tests, test solutions and other reference materials /

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• Specifications for identity and purity of certain food additives : emulsifiers, enzyme preparations, flavouring agents, food colours, thickening agents, miscellaneous food additives ; joint FAO /WHO expert committee on food additives 35th session Rome, 29 May -7 june 1989.
  Gepubliceerd in: (1990)
• Compendium of food additive specifications.
  Gepubliceerd in: (1992)
• Specifications for identity and purity of certain food additives: antioxidants, enzyme preparations, flavouring agents, flavour enhancers, food colours, sweetening agentsthickening agents and miscellaneous food additives ; 31stsession of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 16-25 February 1987 and 33rd session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 21-30 March 1988.
  Gepubliceerd in: (1986)
• Specifications for identity and purity of certain food additives : enzyme preparations and immobilizing agents, flavouring agents, flour treatment agents, food acids and salts, food colors, sweeteners, thickeners and miscellaneous food additives, 29th session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 3-12 June 1985.
  Gepubliceerd in: (1986)
• Specifications for identity and purity of food additives : anticaking agents, buffering agents, salts, emulsifiers, enzymes, extraction solvents, flavouring agents, and miscellaneous food additives : 28th session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 1984 March 1984.
  Gepubliceerd in: (1984)