APA (7th ed.) Citation

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.

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 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.

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 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.