Specifications for the Identity and Purity of Some Antioxidants, Food Colours, Thickeners and Certain Other Food Additives PDF Download
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Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 178
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Book Description
Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 178
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 157
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Book Description
Author: 18th to 27th Joint FAO/Who Expert Comm...21st (April, 1977)
Publisher:
ISBN:
Category : Food
Languages : en
Pages :
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Book Description
Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher:
ISBN:
Category :
Languages : en
Pages : 157
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 157
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 157
Get Book Here
Book Description
Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher: Food & Agriculture Org.
ISBN: 9789251029916
Category : Science
Languages : en
Pages : 330
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240070664
Category : Medical
Languages : en
Pages : 98
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Book Description
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240090029
Category : Medical
Languages : en
Pages : 88
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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).
