Joint FAO/WHO Expert Committee on Food Additives & Food and Agriculture Organization of the United Nations. (1986). 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. JECFA.
Trích dẫn kiểu Chicago (xuất bản lần thứ 7)Joint FAO/WHO Expert Committee on Food Additives và Food and Agriculture Organization of the United Nations. 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. Rome: JECFA, 1986.
Trích dẫn kiểu MLA (xuất bản lần thứ 9)Joint FAO/WHO Expert Committee on Food Additives và Food and Agriculture Organization of the United Nations. 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. JECFA, 1986.