食品添加剂的特性、纯度及其毒理学评价：某些抗菌剂、抗氧化剂、乳化剂、稳定剂、面粉处理剂、酸类和碱类；粮农组织 - 世界卫生组织食品添加剂联合专家委员会第九次报告 - Suppr

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Specifications for the identity and purity of food additives and their toxicological evaluation: some antimicrobials, antioxidants, emulsifiers, stabilizers, flour-treatment agents, acids, and bases; ninth report of the joint FAO-WHO expert committee on food additives.

出版信息

World Health Organ Tech Rep Ser. 1966;339:1-24.

PMID:4960030

Abstract

摘要

相似文献

Specifications for the identity and purity of food additives and their toxicological evaluation: some antimicrobials, antioxidants, emulsifiers, stabilizers, flour-treatment agents, acids, and bases; ninth report of the joint FAO-WHO expert committee on food additives.食品添加剂的特性、纯度及其毒理学评价：某些抗菌剂、抗氧化剂、乳化剂、稳定剂、面粉处理剂、酸类和碱类；粮农组织 - 世界卫生组织食品添加剂联合专家委员会第九次报告

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Specifications for identity and purity of certain food additives. Antioxidants, enzyme preparations, flavouring agents, flavour enhancers, food colours, sweetening agents, thickening agents, miscellaneous food additives. Joint FAO/WHO Expert Committee on Food Additives.某些食品添加剂的身份和纯度规范。抗氧化剂、酶制剂、调味剂、增味剂、食用色素、甜味剂、增稠剂、其他食品添加剂。联合国粮食及农业组织/世界卫生组织食品添加剂联合专家委员会。

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