APA (7th ed.) Citation

Joint FAO/WHO Expert Committee on Food Additives & Food and Agriculture Organization of the United Nations. (1984). 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. Food and Agriculture Organization of the United Nations.

Chicago Style (17th ed.) Citation

Joint FAO/WHO Expert Committee on Food Additives and Food and Agriculture Organization of the United Nations. 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. Rome: Food and Agriculture Organization of the United Nations, 1984.

MLA (9th ed.) Citation

Joint FAO/WHO Expert Committee on Food Additives and Food and Agriculture Organization of the United Nations. 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. Food and Agriculture Organization of the United Nations, 1984.