Joint FAO/WHO Expert Committee on Food Additives.
Books by Joint FAO/WHO Expert Committee on Food Additives.
Compendium of food additive specifications1992
Evaluation of certain food additives and contaminants1982
Evaluation of certain mycotoxins in food2002- Residue evaluation of certain veterinary drugsResidue evaluation of certain veterinary drugs2006
Residues of some veterinary drugs in animals and food2003- Safety evaluation of certain mycotoxins in foodSafety evaluation of certain mycotoxins in food2001
- Specifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents, and miscellaneous food additivesSpecifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents, and miscellaneous food additives1983
- Toxicological evaluation of certain food additives and contaminants in foodToxicological evaluation of certain food additives and contaminants in food1996
Toxicological evaluation of certain food additives1988
Toxicological evaluation of certain food additives and contaminants1987
Residues of some veterinary drugs in animals and foods1991
Combined compendium of food additive specifications2005- Evaluation of certain food additives and of the contaminants mercury, lead and cadmiumEvaluation of certain food additives and of the contaminants mercury, lead and cadmium1972
- General principles governing the use of food additivesGeneral principles governing the use of food additives1957
- A review of the technological efficacy of some antioxidants and synergistsA review of the technological efficacy of some antioxidants and synergists1972
- Specifications and criteria for identity and purity of some flavouring substances and non-nutritive sweetening agentsSpecifications and criteria for identity and purity of some flavouring substances and non-nutritive sweetening agents1969
- Specifications for identity and purity of buffering agents, salts, emulsifiers, thickening agents, stabilizers, flavouring agents, food colours, sweetening agents, and miscellaneous food additivesSpecifications for identity and purity of buffering agents, salts, emulsifiers, thickening agents, stabilizers, flavouring agents, food colours, sweetening agents, and miscellaneous food additives1982
- Specifications for identity and purity of carrier solvents, emulsifiers, and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening agents, and other food additivesSpecifications for identity and purity of carrier solvents, emulsifiers, and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening agents, and other food additives1981
- Specifications for identity and purity of food additivesSpecifications for identity and purity of food additives1984
- Specifications for Identity and Purity of Food Additives/F2690Specifications for Identity and Purity of Food Additives/F26901985
Specifications for identity and purity of food colours1984- 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 1978Specifications 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 19781978
- Specifications for Identity and Purity of Food Colours/F2689Specifications for Identity and Purity of Food Colours/F26891985
- Specifications for identity and purity of food colours, flavouring agents and other food additivesSpecifications for identity and purity of food colours, flavouring agents and other food additives1979