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EBOOKCENTRAL_ocn476039032 |
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OCoLC |
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20240329122006.0 |
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m o d |
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091207s2004 sz o 000 0 eng d |
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|a EBLCP
|b eng
|e pn
|c EBLCP
|d OCLCQ
|d DEBSZ
|d OCLCQ
|d ZCU
|d MERUC
|d U3W
|d OCLCO
|d OCLCF
|d OCLCQ
|d ICG
|d AU@
|d OCLCQ
|d DKC
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCO
|d OCLCL
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|a 9789240681866
|q (electronic bk.)
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|a 9240681868
|q (electronic bk.)
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|a DEBBG
|b BV044122873
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|a DEBSZ
|b 396108202
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|a (OCoLC)476039032
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|a RA8 .A25 no. 922
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0 |
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|a 363.192
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|a UAMI
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100 |
1 |
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|a Organization, World Health.
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245 |
1 |
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|a Evaluation of certain food additives and contaminants :
|b Sixty-first report of the Joint FAO/WHO Expert Committee on Food Additives.
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260 |
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|a Geneva :
|b World Health Organization,
|c 2004.
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300 |
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|a 1 online resource (188 pages)
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336 |
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|a text
|b txt
|2 rdacontent
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337 |
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|a computer
|b c
|2 rdamedia
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338 |
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|a online resource
|b cr
|2 rdacarrier
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520 |
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|a The Joint FAO/WHO Expert Committee on Food Additives met in Rome from 5 to 14 June 2001.
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588 |
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|a Print version record.
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|a 1. Introduction -- 2. General considerations -- 2.1 Modification of the agenda -- 2.2 Principles governing the toxicological evaluation of compounds on the agenda -- 2.3 Joint FAO/WHO Project to Update the Principles and Methods for the Risk Assessment of Chemicals in Food -- 2.4 Provision of scientific advice by FAO and WHO -- 2.5 Food additive specifications -- 2.6 Intake assessment of food additives -- 3. Specific food additives (other than flavouring agents) -- 3.1 Safety evaluations -- 3.2 Revision of specifications -- 3.3 Revision of limits for metals in food additives.
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505 |
8 |
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|a 4. Flavouring agents -- 4.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents -- 4.2 Revision of certain specifications for purity of flavouring agents -- 5. Nutritional source of iron -- 5.1 Ferrous glycinate (processed with citric acid) -- 6. Disinfectant for drinking-water -- 6.1 Sodium dichloroisocyanurate -- 7. Contaminants -- 7.1 Cadmium -- 7.2 Methylmercury -- 8. Future work -- 9. Recommendations -- Acknowledgements -- References -- Annex 1.
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505 |
8 |
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|a Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives -- Annex 2 -- Acceptable daily intakes, other toxicological information and information on specifications -- Annex 3 -- Further information required or desired -- Annex 4 -- Summary of the safety evaluation of secondary components for flavouring agents with minimum assay values of 95% or less.
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590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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650 |
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0 |
|a Food additives
|x Toxicology
|v Congresses.
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650 |
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0 |
|a Food contamination
|v Congresses.
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650 |
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6 |
|a Aliments
|x Additifs
|x Toxicologie
|v Congrès.
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650 |
|
6 |
|a Aliments
|x Contamination
|v Congrès.
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650 |
|
7 |
|a Food additives
|x Toxicology
|2 fast
|
650 |
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7 |
|a Food contamination
|2 fast
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655 |
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7 |
|a Conference papers and proceedings
|2 fast
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758 |
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|i has work:
|a Evaluation of certain food additives and contaminants (Text)
|1 https://id.oclc.org/worldcat/entity/E39PD3ygtYbVvMkXjWWMWfcYrm
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
776 |
1 |
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|z 9789241209229
|
856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=286831
|z Texto completo
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938 |
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|a EBL - Ebook Library
|b EBLB
|n EBL286831
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994 |
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|a 92
|b IZTAP
|