International scientific expert committee administered jointly by the Food and Agriculture Organization of the United Nations and the World Health Organisation
Wikidata
Source:
Joint FAO/WHO Expert Committee on Food Additives
Works from the collections
5 works
- Books
Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives.
Joint FAO/WHO Expert Committee on Food AdditivesDate: 1976- Books
Evaluation of mercury, lead, cadmium and the food additives amaranth, diethylpyrocarbonate, and octyl gallate : the evaluations contained in this publication were prepared by the Joint FAO/WHO Expert Committee on Food Additives which met in Geneva, 4-12 April 1972.
Joint FAO/WHO Expert Committee on Food AdditivesDate: 1973- Books
Toxicological evaluation of some flavouring substances and non-nutritive sweetening agents.
Joint FAO/WHO Expert Committee on Food AdditivesDate: 1967- Books
Toxicological evaluation of some extraction solvents and certain other substances.
Joint FAO/WHO Expert Committee on Food AdditivesDate: 1971- Books
Specifications for the identity and purity of some enzymes and certain other substances.
Joint FAO/WHO Expert Committee on Food AdditivesDate: 1972