Books by Joint FAO/WHO Expert Committee on Food Additives.
Evaluation of certain contaminants in food
Residue evaluation of certain
Residue evaluation of certain veterinary drugs
Combined compendium of food additive specifications
Residues of some veterinary drugs in animals and food
Evaluation of certain mycotoxins in food
Toxicological Evaluation of Ce
Toxicological Evaluation of Certain Veterinary Drug Residues (WHO Food Additives)
Toxicological Evaluation of Certain Veterinary Drug Residues in Food (Who Food Additives Series)
Toxicological evaluation of ce
Toxicological evaluation of certain food additives and contaminants in food
Summary of evaluations performed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) 1956-1993 (first through forty-first meetings)
Toxicological Evaluation of Ce
Toxicological Evaluation of Certain Veterinary Residues in Food (WHO Food Additives)
Guide to specifications for general notices, general analytical techniques, identification tests, test solutions, and other reference materials
Specifications for identity and purity of certain food additives
Specifications for Identity an
Specifications for Identity and Purity of Food Additives/F2690
Specifications for Identity an
Specifications for Identity and Purity of Food Colours/F2689
FAO/WHO food additives data system
Specifications for identity an
Specifications for identity and purity of food additives
Specifications for identity and purity of food colours
Specifications for identity an
Specifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents, and miscellaneous food additives
Evaluation of certain food additives and contaminants
Specifications for identity an
Specifications for identity and purity of buffering agents, salts, emulsifiers, thickening agents, stabilizers, flavouring agents, food colours, sweetening agents, and miscellaneous food additives
Specifications for identity an
Specifications for identity and purity of carrier solvents, emulsifiers, and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening agents, and other food additives
Specifications for identity an
Specifications for identity and purity of sweetening agents, emulsifying agents, flavouring agents, and other food additives
Specifications for identity an
Specifications for identity and purity of food colours, flavouring agents and other food additives
Guide to specifications for general notices, general methods, identification tests, test solutions and other reference materials
Specifications for identity an
Specifications for identity and purity of food colours enzyme preparations and other food additives, as prepared by the 22nd session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 3-12 April 1978
Specifications for identity and purity of thickening agents, anticaking agents, antimicrobials, antioxidants, and emulsifiers
Specifications for the identit
Specifications for the identity and purity of some food additives
Specifications for the identit
Specifications for the identity and purity of some food colours, flavour enhancers, thickening agents, and certain food additives
Evaluation of certain food additives, some food colours, thickening agents, and certain other substances
Evaluation of certain food add
Evaluation of certain food additives, some food colours, thickening agents, smoke condensates, and certain other substances
Specifications for the identit
Specifications for the identity and purity of some food colours, flavour enhancers, thickening agents and certain other food additives
Toxicological evaluation of so
Toxicological evaluation of some food additives
Toxicological evaluation of so
Toxicological evaluation of some food additives including food colours, enzymes, flavour enhancers, thickening agents, and others
Toxicological evaluation of some food colours, enzymes, flavour enhancers, thickening agents, and certain food additives
Toxicological evaluation of certain food additives
Toxicological evaluation of some food additives including anticaking agents, antimicrobials, antioxidants, emulsifiers and thickening agents
A review of the technological
A review of the technological efficacy of some antioxidants and synergists
Evaluation of certain food add
Evaluation of certain food additives and of the contaminants mercury, lead and cadmium
Evaluation of mercury, lead, c
Evaluation of mercury, lead, cadmium and the food additives amaranth, diethylpyrocarbonate, and octyl gallate
Specifications for the identit
Specifications for the identity and purity of some enzymes and certain other substances
Toxicological evaluation of so
Toxicological evaluation of some enzymes, modified starches and certain other substances
A review of the technological
A review of the technological efficacy of some antimicrobial agents
A review of the technological
A review of the technological efficacy of some antimicrobical agents
Evaluation of food additives
Evaluation of food additives
Specifications for the identit
Specifications for the identity and purity of some extraction solvents and certain other substances
Toxicological evaluation of so
Toxicological evaluation of some extraction solvents and certain other substances
Specifications for the identit
Specifications for the identity and purity of some food colours, emulsifier, stabilizers, anti-caking agents and certain other food additives
Specifications for the identit
Specifications for the identity and purity of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other food additives
Specifications and criteria fo
Specifications and criteria for identity and purity of some flavouring substances and non-nutritive sweetening agents
Specifications for identity an
Specifications for identity and purity of some antibiotics
Specifications for the identit
Specifications for the identity and purity of food additives and their toxicological evaluation: some antibiotics
Specifications for the identit
Specifications for the identity and purity of food additives and their toxicological evaluation: some emulsifier and stabilizers and certain other substances
Toxicological evaluation of so
Toxicological evaluation of some antimicrobials, antioxidants, emulsifiers, stabilizers, flour-treatment agents, acids and bases
Toxicological evaluation of so
Toxicological evaluation of some flavouring substances and non-nutritive sweetening agents, Geneva, 21-28 August 1967
Specifications for identity an
Specifications for identity and purity and toxicological evaluation of some antimicrobials and antioxidants
General principles governing t
General principles governing the use of food additives