Search Results - Joint FAO/ WHO Expert Committee

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  1. 1
    Evaluation of certain food additives and contaminants : forty-ninth report of Joint FAO/ WHO Expert Committee on food additives /

    Evaluation of certain food additives and contaminants : forty-ninth report of Joint FAO/ WHO Expert Committee on food additives / by Joint FAO/ WHO Expert Committee

    Published 1997
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  2. 2
    Compendium of food additive specifications /

    Compendium of food additive specifications / by Joint FAO/ WHO Expert Committee on Food Additives (JECFA)

    Published 1992
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  3. 3
    Joint FAO/WHO Expert Committee on brucellosis : sixth report.

    Joint FAO/WHO Expert Committee on brucellosis : sixth report.

    Published 1986
    “…Joint FAO/WHO Expert Committee on Brucellosis…”
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  4. 4
    Hormones in animal production selected papers presented to the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 23 March-1 April 1981

    Hormones in animal production selected papers presented to the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 23 March-1 April 1981

    Published 1982
    “…Joint FAO/WHO Expert Committee on Food Additives…”
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  5. 5
    Evaluation of certain food additives.

    Evaluation of certain food additives.

    Published 1976
    “…Joint FAO /WHO Expert Committee on Food Additives…”
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  6. 6
    Evaluation of certain veterinary drug residues in food / Joint FAO/ WHO Expert Committee on Food Additives.

    Evaluation of certain veterinary drug residues in food / Joint FAO/ WHO Expert Committee on Food Additives.

    Published 1988
    “…Joint FAO/ WHO Expert Committee on Food Additives…”
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  7. 7
    The veterinary contribution to public health practice

    The veterinary contribution to public health practice

    Published 1975
    “…Joint FAO/WHO Expert Committee on Veterinary Public Health…”
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  8. 8
    Specifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents and miscellaneous food additives /

    Specifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents and miscel...

    Published 1983
    “…Joint FAO/WHO Expert Committee on Food Additives (27th : 1983 : Rome)…”
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  9. 9
    Guide to specifications for general notices, general analytical techniques, identification tests, test solutions and other reference materials /

    Guide to specifications for general notices, general analytical techniques, identification tests, test solutions and other reference materials /

    Published 1991
    “…Joint FAO/WHO Expert Committee on Food Additives…”
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  10. 10
    Specifications for identity and purity of thickening agents anticaking agents antimicrobials antioxidants and emulsifiers /

    Specifications for identity and purity of thickening agents anticaking agents antimicrobials antioxidants and emulsifiers /

    Published 1978
    “…Joint FAO/WHO Expert Committee on Food Additives…”
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  11. 11
    Specifications for identity and purity of food colours, flavouring agents and other food additives /

    Specifications for identity and purity of food colours, flavouring agents and other food additives /

    Published 1979
    “…Joint FAO/WHO Expert Committee on Food Additives…”
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  12. 12
    Specifications for identity and purity of food colours /

    Specifications for identity and purity of food colours /

    Published 1984
    “…Joint FAO/WHO Expert Committee on Food Additives…”
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  13. 13
    Specifications for identity and purity of food additives : anticaking agents, buffering agents, salts, emulsifiers, enzymes, extraction solvents, flavouring agents, and miscellaneous food additives : 28th session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 1984 March 1984.

    Specifications for identity and purity of food additives : anticaking agents, buffering agents, salts, emulsifiers, enzymes, extraction solvents, flavouring agents, and miscellaneo...

    Published 1984
    “…Joint FAO/WHO Expert Committee on Food Additives…”
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  14. 14
    Specifications for identity and purity of certain food additives: antioxidants, enzyme preparations, flavouring agents, flavour enhancers, food colours, sweetening agentsthickening agents and miscellaneous food additives ; 31stsession of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 16-25 February 1987 and 33rd session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 21-30 March 1988.

    Specifications for identity and purity of certain food additives: antioxidants, enzyme preparations, flavouring agents, flavour enhancers, food colours, sweetening agentsthickening...

    Published 1986
    “…Joint FAO/WHO Expert Committee on Food Additives…”
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  15. 15
    Specifications for identity and purity of certain food additives : emulsifiers, enzyme preparations, flavouring agents, food colours, thickening agents, miscellaneous food additives ; joint FAO /WHO expert committee on food additives 35th session Rome, 29 May -7 june 1989.

    Specifications for identity and purity of certain food additives : emulsifiers, enzyme preparations, flavouring agents, food colours, thickening agents, miscellaneous food additive...

    Published 1990
    Conference Proceeding Book

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  16. 16
    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 and purity of carrier solvents, emulsifiers, and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening agents, and other food ad...

    Published 1981
    “…Joint FAO/WHO Expert Committee on Food Additives (25th : 1981 : Geneva, Switzerland)…”
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  17. 17
    Specifications for identity and purity of sweetening agents, emulsifying agents, flavouring agents and other food additives /

    Specifications for identity and purity of sweetening agents, emulsifying agents, flavouring agents and other food additives /

    Published 1980
    “…Joint FAO/WHO Expert Committee on Food Additives (24th : (1980 : Rome, Italy)…”
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  18. 18
    Specifications for identity and purity of certain food additives : antioxidants flavouring agents food acids and salts,food colours,sweeteners,thickeners and miscellaneous food additives;30th session of the joint FAO/WHO Expert Committee on Food Additives Rome,2-11 june 1986

    Specifications for identity and purity of certain food additives : antioxidants flavouring agents food acids and salts,food colours,sweeteners,thickeners and miscellaneous food add...

    Published 1986
    “…Joint FAO/WHO Expert Committee on Food Additives; Rome…”
    Conference Proceeding Book

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  19. 19
    Exposure of infants and children to lead : working document for the 30th meeting of the joint FAO/WHO Expert Committee on Food Additives held in Rome, 2-11 June 1986 /

    Exposure of infants and children to lead : working document for the 30th meeting of the joint FAO/WHO Expert Committee on Food Additives held in Rome, 2-11 June 1986 /

    Published 1989
    Conference Proceeding Book

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  20. 20
    Compendium of food additive specifications.

    Compendium of food additive specifications.

    Published 1992
    “…Joint FAO/WHO Expert Committee on Food Additives…”
    Conference Proceeding Book

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