Screen LibraryEvaluation of certain food additives and contaminants：sixty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives.
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| Corporate Authors: | ; |
|---|---|
| Published: |
World Health Organization,
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| Publisher Address: | Geneva, Switzerland |
| Publication Dates: | 2007. |
| Literature type: | Book |
| Language: | English |
| Series: |
WHO technical report series ; 940 |
| Subjects: | |
| Carrier Form: | ix, 94 p.: ill. ; 23 cm. |
| Publication Frequency: | Also available via the World Wide Web. |
| ISBN: |
9241209402 9789241209403 |
| Index Number: | R155 |
| CLC: |
R155.5-532 TS207.5-532 TS202.3-532 |
| Call Number: | TS202.3-532/J745/2006 |
| Contents: |
"The Joint FAO/WHO Expert Committee on Food Additives (JECFA) met in Rome from 20 to 29 June 2006."--P. 1. Includes bibliographical references (p. 175-176). 1. Introduction -- 2. General considerations -- 3. Specific food additives -- 4. Contaminants -- 5. Future work -- 6. Recommendations -- Annex 1. Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives -- Annex 2. Toxicological recommendations and information on specifications -- Annex 3. Further information required or desired -- Annex 4. Food categories and standard portion sizes to be used in the additional method for making estimates of dietary exposure for flavouring agents -- Annex 5. General Specifications and Considerations for Enzyme Preparations Used in Food Processing -- Annex 6. Table of functional classes, definitions and technological uses agreed by the Codex Committee on Food Additives and Contaminants at its Thirty-eighth Session |