APA (7th ed.) Citation

Joint FAO/WHO Expert Committee on Food Additives, Food and Agriculture Organization of the United Nations, & World Health Organization. (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. FAO.

Chicago Style (17th ed.) Citation

Joint FAO/WHO Expert Committee on Food Additives, Food and Agriculture Organization of the United Nations, and World Health Organization. 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. Rome: FAO, 1986.

MLA (9th ed.) Citation

Joint FAO/WHO Expert Committee on Food Additives, et al. 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. FAO, 1986.