Toxicological evaluation of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other substances.
Contributor(s): Joint FAO/WHO Expert Committee on Food Additives
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Material type: 
BookSeries: FAO nutrition meetings report series no. 46a ; WHO/Food Add/70.36. Publisher: [Rome] : Food and Agriculture Organization of the United Nations, [1970]Description: 161 p. : ill. ; 22 cm.Call number: 664.06 FAO nmr-46A Subject(s): Food additives -- Toxicology | Emulsifying agents -- Toxicology | Anti-caking agents -- Toxicology | Color of food -- Toxicology | Stabilizing agents -- Toxicology | Starch -- ToxicologyOnline resources: Click here to access online
| Item type | Current location | Call number | Copy number | Status | Date due | Barcode |
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Reference
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BSTI Ref.-Treatises&monographs (FL2) | 664.06 FAO nmr-46A (Browse shelf) | 1 | Not For Loan | 1100002356 | |
Books
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BSTI Textbook (FL2) | 664.06 FAO nmr-46A (Browse shelf) | 2 | Available | 1000008957 |
Based on the thirteenth report of the Joint FAO/WHO Expert Committee on Food Additives, which met in Rome, 27 May - 4 June, 1969.
Includes bibliographies.
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