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Specifications for the identity and purity of food additives and their toxicological evaluation: some antibiotics. Twelfth report of the Joint FAO-WHO Expert Committee on Food Additives. Geneva, 1-8 July 1968.

出版信息

World Health Organ Tech Rep Ser. 1969;430:5-47.

PMID:4981333
Abstract
摘要

相似文献

1
Specifications for the identity and purity of food additives and their toxicological evaluation: some antibiotics. Twelfth report of the Joint FAO-WHO Expert Committee on Food Additives. Geneva, 1-8 July 1968.食品添加剂的特性、纯度及其毒理学评价：某些抗生素。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第十二次报告。日内瓦，1968年7月1日至8日
World Health Organ Tech Rep Ser. 1969;430:5-47.
2
Specifications for the identity and purity of food additives and their toxicological evaluation: some antibiotics. Twelfth report of the joint FAO/WHO Expert Committee on Food Additives. Geneva, 1-8 July 1968.
FAO Nutr Meet Rep Ser. 1969(45):1-49.
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Specifications for the identity and purity of food additives and their toxicological evaluation: some emulsifiers and stabilizers and certain other substances. Tenth report of the Joint FAO-WHO Expert Committee on Food Additives. Geneva, 11-18 October 1966.食品添加剂的特性、纯度及其毒理学评价：某些乳化剂、稳定剂及其他特定物质。联合国粮农组织-世界卫生组织食品添加剂联合专家委员会第十次报告。日内瓦，1966年10月11日至18日
World Health Organ Tech Rep Ser. 1967;373:5-47.
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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. Thirtenth report of the Joint FAO-WHO Expert Committee on Food Additives. Rome, 27 May-4 June 1969.
World Health Organ Tech Rep Ser. 1970;445:1-36.
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Evaluation of food additives. Specifications for the identity and purity of food additives and their toxocological 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.
World Health Organ Tech Rep Ser. 1971;462:1-36.
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World Health Organ Tech Rep Ser. 2002;913:i-viii, 1-153, back cover.
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Specifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents and miscellaneous food additives, as prepared by the Joint FAO/WHO Expert Committee on Food Additives. Geneva, 11-20 April 1983.粮农组织/世界卫生组织食品添加剂联合专家委员会制定的缓冲剂、盐类、乳化剂、稳定剂、增稠剂、萃取溶剂、调味剂、甜味剂及其他食品添加剂的纯度和特性规范。1983年4月11日至20日于日内瓦。
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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.某些食品添加剂的毒理学评价，包括食用色素、酶、增味剂、增稠剂及其他。联合国粮农组织/世界卫生组织食品添加剂联合专家委员会。罗马，1974年6月4日至13日。
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World Health Organ Tech Rep Ser. 1966;339:1-24.

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