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Evaluation of certain food additives and contaminants : twenty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives [meeting held in Geneva from 3 to 12 June 1985]

By: Joint FAO/WHO Expert Committee on Food AdditivesContributor(s): Food and Agriculture Organization of the United Nations | World Health OrganizationMaterial type: TextTextSeries: World Health Organization technical report series ; no. 733Publication details: Geneva : World Health Organization, 1986. Description: 59 pISBN: 9241207337Subject(s): Food additives -- toxicity | Food contamination | Community Health and Primary Health CareNLM classification: WA 712Online resources: Click here to access online | Click here to access online Abstract: Summarizes the main conclusions reached by experts commissioned to evaluate the safety of selected food additives and contaminants. Available chemical, biological, and toxicological data are used to identify health hazards, establish standards for purity, and determine acceptable daily intakes for food additives. Evaluations cover food additives in the categories of enzyme immobilizing agents, flavouring agents, flour treatment agents, food acids and their salts, food colours, sweetening agents, thickening agents, and a miscellaneous group of additives.
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Books Books WHO HQ
READING-RM
HQ SERIAL (Browse shelf(Opens below)) 1 Available 00001334
Books Books WHO HQ
READING-RM
HQ SERIAL ARA (Browse shelf(Opens below)) 1 Available 00004430
Books Books WHO HQ
ONLINE-IRIS
HQ SERIAL ARA (Browse shelf(Opens below)) 2 Available O9241207337ARA
Books Books WHO HQ
BORROWABLE-COLL-STACKS
WA 712 86JO (Browse shelf(Opens below)) 2 Available 00001335
Books Books WHO HQ
ONLINE-IRIS
WA 712 86JO (Browse shelf(Opens below)) 3 Available O9241207337

Summarizes the main conclusions reached by experts commissioned to evaluate the safety of selected food additives and contaminants. Available chemical, biological, and toxicological data are used to identify health hazards, establish standards for purity, and determine acceptable daily intakes for food additives. Evaluations cover food additives in the categories of enzyme immobilizing agents, flavouring agents, flour treatment agents, food acids and their salts, food colours, sweetening agents, thickening agents, and a miscellaneous group of additives.

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