{"title":"Specifications for the identity and purity of some antioxidants, food colours, thickeners and certain other food additives.","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":76906,"journal":{"name":"FAO nutrition meetings report series","volume":" 57","pages":"1-157"},"PeriodicalIF":0.0,"publicationDate":"1977-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11814906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Food and nutrition strategies in national development. Ninth Report of the Joint FAO/WHO Expert Committe on Nutrition.","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":76906,"journal":{"name":"FAO nutrition meetings report series","volume":" 56","pages":"1-64"},"PeriodicalIF":0.0,"publicationDate":"1976-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12146829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"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.","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":76906,"journal":{"name":"FAO nutrition meetings report series","volume":" 55B","pages":"1-106"},"PeriodicalIF":0.0,"publicationDate":"1976-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12016958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Evaluation of certain food additives. Some food colours, thickening agents, smoke condensates, and certain other substances.","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":76906,"journal":{"name":"FAO nutrition meetings report series","volume":" 55","pages":"5-23"},"PeriodicalIF":0.0,"publicationDate":"1975-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12380285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Toxicological evaluation of some food additives, including food colours, thickening agents and others. Joint FAO/WHO Expert Committee on Food Additives. Geneva, 14-23 April 1975.","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":76906,"journal":{"name":"FAO nutrition meetings report series","volume":" 55A","pages":"1-204"},"PeriodicalIF":0.0,"publicationDate":"1975-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12327916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Specifications for the identity and purity of some food colours, flavour enhancers, thickening agents and certain other food additives.","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":76906,"journal":{"name":"FAO nutrition meetings report series","volume":" 54B","pages":"1-216"},"PeriodicalIF":0.0,"publicationDate":"1975-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12399488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Toxicological evaluation of certain food additives with a review of general principles and of specifications.","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":76906,"journal":{"name":"FAO nutrition meetings report series","volume":" 53","pages":"1-40"},"PeriodicalIF":0.0,"publicationDate":"1974-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"15524468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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