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Evaluation of certain food additives : Nineteenth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 14-23 April 1975.

By: Joint FAO/WHO Expert Committee on Food Additives.
Contributor(s): Food and Agriculture Organization of the United Nations | World Health Organization | Joint FAO/WHO Expert Committee on Food Additives (19th : 1975 : Geneva).
Material type: materialTypeLabelBookPublisher: Rome : Food and Agriculture Organization of the United Nations, 1975Description: 23 p. : ill. ; 23 cm.Call number: 664.06 FAO nmr-55 Ref. Subject(s): Food additives -- Congresses | Food -- Analysis
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664.06 FAO nmr-51 Std. Evaluation of certain food additives and of the contaminants mercuty, lead and cadmium. Stxteenth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, Apr. 4-12, 1972 664.06 FAO nmr-53 Std. Toxicological evaluation of certain food additives with a review of general pronciples and of specifications; 17th report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, Juns 25-July 4, 1973 664.06 FAO nmr-54 Std. Evaluation of certain food additives : Eighteenth report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 4-13 June 1974. 664.06 FAO nmr-55 Ref. Evaluation of certain food additives : Nineteenth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 14-23 April 1975. 664.06 FAO nmr-57 Std. Specifications for the identity and purity of some antioxidants, food colours, theickeners and certain other fooe additives. The contents of this document are result of the deliberations of this document are the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Geneva, Apr. 18-27, 1977 664.06 FAO Std. Specifications for the identity and purity of food additives and their toxicological evaluaation : some food colours, emulsifiers, stabilizers, anticaking agents, and certain othe substances. Thirteenth report the Joint FAO/WHO Expert Committee on Food Additives 664.06 FAOs Std. Summary of evaluation performed by the Joint FAO / WHO Expert Committee on Food Additives (JACFA) 1956-1993 (first through forty-first meetings) /

"Published by FAO and WHO."

Includes bibliographic references.

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