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Evaluation of mercury, lead, cadmium and the food additives amaranth, diethylpyrocarbonate, and octyl gallate : the evaluations contained in this publication were prepared by the Joint FAO/WHO Expert Committee on Food Additives which met in Geneva, 4 - 12 April 1972

1972

Persistent link: https://www.econbiz.de/10001433052

Report of the Joint FAO WHO Expert Committee on Food Additives

Joint Expert Committee on Food Additives; … - Geneva; anfangs: Rome [u.a.] - 1.1956(1957) -

Persistent link: https://www.econbiz.de/10000370177

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

1978

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

Evaluation of the toxicity of a number of antimicrobials and antioxidants : sixth report of the Joint FAO/WHO Expert Committee on Food Additives

Weltgesundheitsorganisation - 1962

Persistent link: https://www.econbiz.de/10000660602

Specifications for identity and purity of food colours, flavouring agents and other food additives : as prepared by the 23d session of the Joint FAO/WHO Expert Committee on Food Additives

FAO / WHO Symposium Rome - 1979

Persistent link: https://www.econbiz.de/10002317365

Specifications for identity and purity : of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents and miscellaneous food additives; as prepared by the 27th session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 11 - 20 April 1983

1983

Persistent link: https://www.econbiz.de/10013336750

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