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Compendium of food additive specifications. Addendum 5. Joint FAO/WHO Expert Committee on Food Additives 49th session.

出版信息

FAO Food Nutr Pap. 1997;52 Add 5:1-263.

PMID:9743706
Abstract
摘要

相似文献

1
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Specifications for identity and purity of food colours flavouring agents and other food additives as prepared by the 23rd session of the Joint FAO/WHO Expert Committee on Food Additives.粮农组织/世卫组织食品添加剂联合专家委员会第二十三届会议制定的食用色素、调味剂及其他食品添加剂的纯度和特性规范。
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Specifications for the identity and purity of food additives and their toxiclogical evaluation: some flavouring substances and non-nutritive sweetening agents. Eleventh 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：某些调味物质和非营养性甜味剂。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第十一次报告。
World Health Organ Tech Rep Ser. 1968;383:1-18.
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Specifications for identity and purity of carrier solvents, emulsifiers and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening agents, and other food additives. Joint FAO/WHO Expert Committee on Food Additives.载体溶剂、乳化剂、稳定剂、酶制剂、调味剂、食用色素、甜味剂及其他食品添加剂的身份与纯度规范。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。
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Specifications for identity and purity of buffering agents, salts; emulsifiers, thickening agents, stabilizers; flavouring agents, food colours, sweetening agents and miscellaneous food additives. Joint FAO/WHO Expert Committee on Food Additives.
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