List of maximum levels recommended for contaminants by the Joint FAO/WHO Codex Alimentarius Commission

Bibliographic Details
Corporate Author:	Joint FAO/WHO Codex Alimentarius Commission
Format:	Book
Language:	English
Published:	Rome FAO/WHO 1976
Subjects:	Food contamination > Standards
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List of maximum levels recommended for contaminants by the joint FAO/WHO Codex Alimentarius Commission first series
Published: (1973)

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FAO/WHO Codex Alimentarius methods of analysis for processed fruits and vegetables third series
Published: (1974)

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Codex Alimentarius Commission : procedural manual /
Published: (1986)

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Codex Alimentarius Commission : procedural manual /
Published: (1989)

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Codex Alimentarius Commission : procedural manual
Published: (1993)

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Codex alimentarius /
Published: (1990)

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Recommended international tolerances for pesticide residues second series
Published: (1970)

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Report of the Nineteenth Session of the Joint FAO/WHO Codex Alimentarius Commission, Rome, 1-10 July 1991.
Published: (1991)

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List of additives evaluated for their safety-in-use in food first series
Published: (1973)

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Report of the Seventeenth Session of the Joint FAO/WHO Codex Alimentarius Commission, Rome, 29 June - 10 July 1987.
Published: (1987)

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Report of the eighteenth session f the Joint FAO/WHO Codex Alimentarius Commission, Geneva, 3-12 July 1989.
Published: (1989)

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Report of the Twentieth Session of the Joint FAO/WHO Codex Alimentarius Commission Geneva, 28 June -7 July 1993.
Published: (1993)

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Recommended international standard for canned raspberries
Published: (1972)

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Recommended international standards for food for infants and children
Published: (1976)

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Recommended international standards for cheeses and government acceptances
Published: (1972)

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Recommended international standard for processed tomato concentrates
Published: (1972)

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Analysis of food contaminants
Published: (1984)

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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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Food contamination from environmental sources /
Published: (1990)

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Methods of sampling and analysis of contaminants in food report of a joint FAO/WHO expert consultation, Rome, 27 February-3 March 1978, in collaboration with the United Nations Environment Programme
Published: (1978)

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Recommended international code of hygienic practice for food for infants and children
Published: (1979)

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Evaluation of certain veterinary drug residues in food / Joint FAO/ WHO Expert Committee on Food Additives.
Published: (1988)

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Progress in food contaminant analysis /
Published: (1996)

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Recommended international system for the description of carcases of bovine and porcine species and recommended international description of cutting methods of commercial units of beef, veal, lamb and mutton, and pork moving in international trade
Published: (1974)

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Recommended international standards for orange, grapefruit and lemon juices preserved exclusively by physical means
Published: (1971)

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Reviews of environmental contamination and toxicology /
Published: (1995)

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Contamination control in trace element analysis
by: Zief, Morris
Published: (1976)

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Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods : risk characterization of Salmonella spp. in eggs and broiler chickens and Listeria monocytogenes in ready-to-eat foods : FAO headquarters, Rome, 30 April-4 May 2001.

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Metal contaminated aquatic sediments /
Published: (1995)

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Summary of evaluations performed by the Joint FAO /WHO Expert Committee on Food Additives (JECFA) 1956-1993 (first through forty-first meetings) /
Published: (1994)

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Guidelines for the study of dietary intakes of chemical contaminants /
Published: (1985)

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Safety of chemicals in food : chemical contaminants /
Published: (1993)

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Code of ethics for international trade in food
Published: (1980)

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Code of principles concerning milk and milk products, international standards and standard methods of sampling and analysis for milks products
Published: (1973)

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Fancy eating that! a closer look at food additives and contaminants
by: Farrer, K. T. H. (Keith Thomas Henry), 1916-
Published: (1983)

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Rancidity in foods
Published: (1983)

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Chemicals in the human food chain /
Published: (1990)

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The safety of foods /
Published: (1980)

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Methods for the determination of bacteriological contaminants in drinking water : training manual /
Published: (1979)

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Elimination of pathogenic organisms from meat and poultry : proceedings of the International Symposium : Prevention of Contamination, and Decontamination in the Meat Industry, Zeist, The Netherlands, 2-4 June 1986 /
Published: (1987)

List of maximum levels recommended for contaminants by the Joint FAO/WHO Codex Alimentarius Commission second series

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