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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.

出版信息

World Health Organ Tech Rep Ser. 1971;462:1-36.

PMID:4997799
Abstract
摘要

相似文献

1
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.
2
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.
FAO Nutr Meet Rep Ser. 1971(48):1-36.
3
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。
FAO Food Nutr Pap. 1983;28:1-146.
4
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.
5
Toxicological evaluation of certain food additives with a review of general principles and of specifications. Seventeenth report of the joint FAO-WHO Expert Committee on Food Additives.某些食品添加剂的毒理学评价，并回顾一般原则和规范。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十七次报告。
World Health Organ Tech Rep Ser. 1974;539:1-40.
6
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.
7
Specifications for identity and purity of food additives. 28th session of the Joint FAO/WHO Expert Committee on Food Additives. Rome, 19-28 March 1984.食品添加剂的身份和纯度规范。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二十八届会议。罗马，1984年3月19日至28日。
FAO Food Nutr Pap. 1984;31(2):1-138.
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Specifications for the identity and purity of some extraction solvents and certain other substances. Joint FAO/WHO Expert Committee on Food Additives.某些提取溶剂及某些其他物质的鉴别与纯度规范。粮农组织/世卫组织食品添加剂联合专家委员会。
FAO Nutr Meet Rep Ser. 1971(48B):1-124.
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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.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.
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Evaluation of certain food additives. Fifty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives.某些食品添加剂的评估。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五十九次报告。
World Health Organ Tech Rep Ser. 2002;913:i-viii, 1-153, back cover.

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Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives.对谷氨酸（E 620）、谷氨酸钠（E 621）、谷氨酸钾（E 622）、谷氨酸钙（E 623）、谷氨酸铵（E 624）和谷氨酸镁（E 625）作为食品添加剂的重新评估。
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