Joint FAO/WHO Expert Committee on Food Additives Staff

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Evaluation of Food Additives : Some Enzymes, Modified Starches, and Certain Other Substances: Toxicological Evaluations and Specifications and a Review of the Technological Efficacy of Some Antioxidants

by Joint FAO/WHO Expert Committee on Food A... First published in 1972 — 2 editions

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Toxicological Evaluation of Certain Veterinary Drug Residues in Food: Who Food Additives Series. 51

by Joint FAO/WHO Expert Committee on Food A... and World Health Organization (WHO) First published in 2004 — 2 editions

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Specifications for the Identity and Purity of Food Additives and Their Toxicological Evaluation: Some Food Colours, Emulsifiers, Stabilizers, Anticaking Agents, and Certain Other Substances

by Joint FAO/WHO Expert Committee on Food A... First published in 1970 — 1 edition

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Evaluation of Food Additives : Specifications for the Identity and Purity of Food Additives and Their Toxicological Evaluation : Some Extraction Solvents and Certain Other Substances; and a Review of the Technological Efficacy of Some Antimicrobial Agents : Fourteenth Report of the Joint FAO/WHO Expert Committee on Food Additives: Geneva, 24 June-2 July 1970

by Joint FAO/WHO Expert Committee on Food A... First published in 1971 — 1 edition

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Safety Evaluation of Certain Food Additives and Contaminants: Prepared by the Seventy-Seventh Meeting of the Joint FAO/WHO Expert Committee on Food Additives

by World Health Organization (WHO) and Joint FAO/WHO Expert Committee on Food A... First published in 2013 — 1 edition

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OLID: OL8045450A

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Created August 3, 2020
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Joint FAO/WHO Expert Committee on Food Additives Staff

5 works Add another?

Evaluation of Food Additives : Some Enzymes, Modified Starches, and Certain Other Substances: Toxicological Evaluations and Specifications and a Review of the Technological Efficacy of Some Antioxidants

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Toxicological Evaluation of Certain Veterinary Drug Residues in Food: Who Food Additives Series. 51

Specifications for the Identity and Purity of Food Additives and Their Toxicological Evaluation: Some Food Colours, Emulsifiers, Stabilizers, Anticaking Agents, and Certain Other Substances

Safety Evaluation of Certain Food Additives and Contaminants: Prepared by the Seventy-Seventh Meeting of the Joint FAO/WHO Expert Committee on Food Additives

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