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Toxicological evaluation of some food additives including anticaking agents, antimicrobials, antioxidants, emulsifiers and thickening agents : the evaluations contained in this publication were prepared by the Joint FAO/WHO Expert Committee on Food Additives which met in Geneva, 25 June - 4 July 1974

1974

Persistent link: https://www.econbiz.de/10001433058

Specifications for identity and purity of certain food additives : enzyme preparations and immobilizing agents, flavouring agents, flour treatment agents, food acids and salts, food colours, sweeteners, thickeners and miscellaneous food additives

1986

Persistent link: https://www.econbiz.de/10001386159

Antioxidants, flavouring agents, food acids and salts, food colours, sweeteners, thickeners and miscellaneous food additives

1986

Persistent link: https://www.econbiz.de/10001386176

Emulsifiers, enzyme preparations, flavouring agents, food colours, thickening agents, miscellaneous food additives

1990

Persistent link: https://www.econbiz.de/10001386189

FAO WHO food additives data system : evaluations by the Joint FAO WHO Expert Committee on Food Additives, ...

1985

Persistent link: https://www.econbiz.de/10001386246

Evaluation of food additives : specifications for the identity and purity of food additives and their toxicological evaluation ; some extraction solvents and certain other substances ; and a review of the technological efficacy of some antimicrobial agents ; fourteenth report of the Joint FAO/WHO (Food and Agriculture Organization, Rom/World Health Organization, Genf) Expert Committee on Food ...

1971

Persistent link: https://www.econbiz.de/10000167285

Evaluation of food additives : some enzymes, modified starches, and certain other substances : toxicological evaluations and specifications and a review of the technological efficacy of some antioxidants ; fifteenth report of the Joint FAO/WHO Expert Committee on Food Additives ; Geneva, 16-24 June 1971

Joint Expert Committee on Food Additives - 1972

Persistent link: https://www.econbiz.de/10000167287

Evaluation of certain food additives and the contaminants mercury, lead, and cadmium : sixteenth report of the Joint FAO/ WHO (Food and Agriculture Organization, Rom/World Health Organization, Genf) Expert Committee on Food Additives ; Geneva, 4-12 April 1972

1972

Persistent link: https://www.econbiz.de/10000167288

Specifications for identity and purity of thickening agents, anticaking agents, antimicrobials, antioxidants and emulsifiers

1978

Persistent link: https://www.econbiz.de/10000020106

Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives : Result of the deliberations of the joint FAO/WHO Expert Committee on Food Additives which met in Geneva, 14-23 April 1975

1976

Persistent link: https://www.econbiz.de/10002301780

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