著者名,書名,版表示,出版者名,出版年,シリーズ名,番号,ISBN,ISSN,URL
Joint FAO/WHO Expert Committee on Food Additives,"Specifications for the identity and purity of food additives and their toxicological evaluation : some food colours, emulsifiers, stabilizers, anticaking agents, and certain other substances",,"F.A.O,H.M.S.O",1970,FAO nutrition meetings report series,,0119402092,,https://cir.nii.ac.jp/crid/1130000795781746944