Specifications for the identity and purity of food additives and their toxicological evaluation.

FAO nutrition meetings report series Pub Date : 1970-01-01 DOI:10.7326/0003-4819-72-2-304_4
Wilson Rh, Terry Jl
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食品添加剂的鉴定、纯度及其毒理学评价规范。
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FAO nutrition meetings report series
FAO nutrition meetings report series
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Specifications for the identity and purity of some antioxidants, food colours, thickeners and certain other food additives. Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives. Joint FAO/WHO Expert Committee on Food Additives. Food and nutrition strategies in national development. Ninth Report of the Joint FAO/WHO Expert Committe on Nutrition. Toxicological evaluation of some food additives, including food colours, enzymes, flavour enhancers, thickening agents and others. Joint FAO/WHO Expert Committee on Food Additives. Rome, 4-13 June 1974. Toxicological evaluation of some food additives including food colours, thickening agents and others. Joint FAO/WHO Expert Committee on Food Additives.
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