✦ LIBER ✦

Harmonization of legislation on foodstuffs, food additives and contaminants : II. Achievements and programme

✍ Scribed by R. HAIGH

Book ID: 108803073
Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 992 KB
Volume: 13
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.1978.tb00831.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Harmonization of legislation on foodstuf

Harmonization of legislation on foodstuffs, food additives and contaminants in the European Economic Community

✍ R. HAIGH 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 598 KB

Evaluation of certain food additives and

Evaluation of certain food additives and contaminants. Twenty-second Report of the Joint FAO-WHO Committee on Food Additives. Technical Report Series 631. World Health Organization, Geneva 1978. Preis: 5,- sfrs

✍ Lewerenz, H. J. 📂 Article 📅 1979 🏛 John Wiley and Sons 🌐 English ⚖ 87 KB 👁 1 views

An update of EU legislation (Directives

An update of EU legislation (Directives and Regulations) on food-related issues (Safety, Hygiene, Packaging, Technology, GMOs, Additives, Radiation, Labelling): presentation and comments

✍ Ioannis S. Arvanitoyannis; Stefania Choreftaki; Persefoni Tserkezou 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 547 KB

Evaluation of certain food additives and

Evaluation of certain food additives and contaminants. Twentyseventh Report of the Joint FAO/WHO Expert Committee on Food Additives. WHO, Technical Report Series No. 696. 47 Seiten. Genf 1983. Preis: 5,— Sw. fr.

✍ Macholz, R. M. 📂 Article 📅 1984 🏛 John Wiley and Sons 🌐 English ⚖ 90 KB 👁 1 views

Evaluation of certain food additives and

Evaluation of certain food additives and contaminants. Thirtienth Report of the Joint FAO/WHO Expert Committee on Food Additives (Technical Report Series 751). 57 Seiten. World Health Organization, Geneva 1987. Preis: 9,— Sw.fr.; 5,40 US $

✍ Macholz, R. 📂 Article 📅 1988 🏛 John Wiley and Sons 🌐 English ⚖ 101 KB 👁 2 views

Die Expertengruppe befaDte sich rnit Prinzipien der Bewertung von natiirlichen Inhaltsstoffen der Nahrung, insbesondere mit natiirlichen Aromastoffen und rnit der Wechselwirkung von Verbindungen rnit essentiellen Stoffen. Bewertet wurden BHA (temporary AD1 0-0,3 mg/kg KM), BHT (temporary AD1 0-0,125

Evaluation of Certain Food Additives and

Evaluation of Certain Food Additives and Contaminants. WHO Technical Report Series 837. 41st Report of the Joint FAO/WHO Expert Committee on Food Additives. 53 Seiten. World Health Organization, Geneva 1993. Preis: 10, — Sw.fr.; 9, — US $

✍ Kujawa, M. 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 56 KB 👁 1 views