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1
A review of the technological efficacy of some antioxidants and synergists : the content of this document is the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives wich met in Rome, 16-24 June 1971
Publicado 1972
“...WHO food additives series ;...”
Libro
2
Specifications for the identity and purity of some food colours, flavour enhancers, thickening agents, and certain food additives : the contents of this document are the result of the deliberations or the Joint FAO/WHO Expert Committee on Food Additives which met in Rome, 4-13 June 1974.
Publicado 1976
“...WHO food additives series ;...”
Libro
3
Summary of toxicological data of certain food additives /
Publicado 1977
“...WHO food additives series ;...”
Libro
4
Toxicological evaluation of some enzymes, modified starches and certain other substances.
Publicado 1972
“...WHO food additives series ;...”
Libro
5
Toxicological evaluation of some food additives including anticaking agents, antimicrobials, antioxidants, emulsifiers thickening agents /
Publicado 1974
“...WHO food additives series ;...”
Libro
6
Toxicological evaluation of some food colours, enzymes, flavour enhacers, thickening agents, and certain food additives /
Publicado 1975
“...WHO food additives series ;...”
Libro
7
Toxicological evaluation of certain food additives and contaminants
Publicado 1989
“...WHO food additives series ;...”
Libro
8
Toxicological evaluation of certain food additives
Publicado 1976
“...WHO food additives series ;...”
Libro
9
Evaluation of certain food additives some food colours, thickening agents, and certain other substances /
Publicado 1975
“...WHO food additives series ;...”
Libro
10
Evaluation of mercury, lead, cadmium and the food additives amaranth, diethylpyrocarbonate, and octyl gallate
Publicado 1972
“...WHO food additives series ;...”
Libro
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