Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 178
Book Description
Specifications for the Identity and Purity of Some Antioxidants, Food Colours, Thickeners and Certain Other Food Additives
Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 178
Book Description
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 178
Book Description
Specifications for Identity and Purity of Some Antibiotics, Food Colours, Thickeners and Certain Other Food Additives
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 157
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 157
Book Description
Specifications for the Identity and Purity of Some Antioxidants, Food Colours, Thickeners and Certain Other Food Additives; Proceeings
Author: 18th to 27th Joint FAO/Who Expert Comm...21st (April, 1977)
Publisher:
ISBN:
Category : Food
Languages : en
Pages :
Book Description
Publisher:
ISBN:
Category : Food
Languages : en
Pages :
Book Description
Specifications for the Identity and Purity of Some Antioxidants, Food Colours, Thickeners and Certain Other Food Additives
Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher:
ISBN:
Category :
Languages : en
Pages : 157
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 157
Book Description
Specifications for the Identity and Purity of Some Antioxidants, Food Colours, Thickeners and Certain Other Food Additives
Author:
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 157
Book Description
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 157
Book Description
Specifications for the Identity and Purity of Some Antioxidants, Food Colours, Thickeners and Certain Other Food Additives
Author:
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 157
Book Description
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 157
Book Description
Guide to Specifications for General Notices, General Analytical Techniques, Identification Tests, Test Solutions, and Other Reference Materials
Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher: Food & Agriculture Org.
ISBN: 9789251029916
Category : Science
Languages : en
Pages : 330
Book Description
Publisher: Food & Agriculture Org.
ISBN: 9789251029916
Category : Science
Languages : en
Pages : 330
Book Description
Specifications for the Identity and Purity of Some Antioxidants, Food Colours, Thickeners and Certain Other Food Additives
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
Book Description
Evaluation of certain food additives: ninety-fifth report of the Joint FAO/WHO Expert Committee on Food Additives
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240070664
Category : Medical
Languages : en
Pages : 98
Book Description
Publisher: World Health Organization
ISBN: 9240070664
Category : Medical
Languages : en
Pages : 98
Book Description
Evaluation of certain food additives: ninety-seventh report of the Joint FAO/WHO Expert Committee on Food Additives
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240090029
Category : Medical
Languages : en
Pages : 88
Book Description
The Ninety-seventh report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 31 October–9 November 2023. The report represents JECFA evaluation of technical, toxicological and epidemiological data, including the occurrence of and dietary exposure to the food additive titanium dioxide. The report also summaries JECFA assessment of the dietary exposure to three groups of flavouring agents (aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups; linear and branched-chain aliphatic, unsaturated and unconjugated alcohols, aldehydes, acids and related esters; and saturated aliphatic acyclic linear primary alcohols, aldehydes and acids).
Publisher: World Health Organization
ISBN: 9240090029
Category : Medical
Languages : en
Pages : 88
Book Description
The Ninety-seventh report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 31 October–9 November 2023. The report represents JECFA evaluation of technical, toxicological and epidemiological data, including the occurrence of and dietary exposure to the food additive titanium dioxide. The report also summaries JECFA assessment of the dietary exposure to three groups of flavouring agents (aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups; linear and branched-chain aliphatic, unsaturated and unconjugated alcohols, aldehydes, acids and related esters; and saturated aliphatic acyclic linear primary alcohols, aldehydes and acids).