228 related articles for article (PubMed ID: 3495453)
1. Specifications for identity and purity of certain food additives.
FAO Food Nutr Pap; 1986; 34():1-236. PubMed ID: 3495453
[No Abstract] [Full Text] [Related]
2. Specifications for the identity and purity of some food colours, flavour enhancers, thickening agents and certain other food additives.
FAO Nutr Meet Rep Ser; 1975; (54B):1-216. PubMed ID: 1222766
[No Abstract] [Full Text] [Related]
3. Specifications for identity and purity of certain food additives. Antioxidants, enzyme preparations, flavouring agents, flavour enhancers, food colours, sweetening agents, thickening agents, miscellaneous food additives. Joint FAO/WHO Expert Committee on Food Additives.
FAO Food Nutr Pap; 1988; 38():1-311. PubMed ID: 3256474
[No Abstract] [Full Text] [Related]
4. Evaluation of certain food additives and contaminants.
World Health Organ Tech Rep Ser; 1995; 859():1-54. PubMed ID: 8720190
[TBL] [Abstract][Full Text] [Related]
5. Evaluation of certain food additives and contaminants.
Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives
World Health Organ Tech Rep Ser; 2001; 901():i-viii, x, 1-107. PubMed ID: 11588830
[TBL] [Abstract][Full Text] [Related]
6. Specifications for identity and purity of food additives. 28th session of the Joint FAO/WHO Expert Committee on Food Additives. Rome, 19-28 March 1984.
FAO Food Nutr Pap; 1984; 31(2):1-138. PubMed ID: 6526075
[No Abstract] [Full Text] [Related]
7. [Food additives].
Lück E; von Rymon-Lipinski GW
ZFA (Stuttgart); 1982 Sep; 58(25):1319-28. PubMed ID: 7136221
[No Abstract] [Full Text] [Related]
8. Specifications for identity and purity of carrier solvents, emulsifiers and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening agents, and other food additives. Joint FAO/WHO Expert Committee on Food Additives.
FAO Food Nutr Pap; 1981; 19():i-xiii, 1-252. PubMed ID: 6086141
[No Abstract] [Full Text] [Related]
9. Determination of additives in food by capillary electrophoresis.
Boyce MC
Electrophoresis; 2001 May; 22(8):1447-59. PubMed ID: 11386656
[TBL] [Abstract][Full Text] [Related]
10. Specifications for identity and purity of food colours flavouring agents and other food additives as prepared by the 23rd session of the Joint FAO/WHO Expert Committee on Food Additives.
FAO Food Nutr Pap; 1979; 12():1-143. PubMed ID: 95883
[No Abstract] [Full Text] [Related]
11. Specifications for the identity and purity of some antioxidants, food colours, thickeners and certain other food additives.
FAO Nutr Meet Rep Ser; 1977; (57):1-157. PubMed ID: 612465
[No Abstract] [Full Text] [Related]
12. Evaluation of certain food additives and contaminants.
; Bend J; Bolger M; Knaap AG; Kuznesof PM; Larsen JC; Mattia A; Meylan I; Pitt JI; Resnik S; Schlatter J; Vavasour E; Rao MV; Verger P; Walker R; Wallin H; Whitehouse B; Abbott PJ; Adegoke G; Baan R; Baines J; Barlow S; Benford D; Bruno A; Charrondiere R; Chen J; Choi M; DiNovi M; Fisher CE; Iseki N; Kawamura Y; Konishi Y; Lawrie S; Leblanc JC; Leclercq C; Lee HM; Moy G; Munro IC; Nishikawa A; Olempska-Beer Z; de Peuter G; Pronk ME; Renwick AG; Sheffer M; Sipes IG; Tritscher A; Soares LV; Wennberg A; Williams GM
World Health Organ Tech Rep Ser; 2007; (947):1-225, back cover. PubMed ID: 18551832
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of certain food additives and contaminants. Thirty-third Report of the Joint FAO/WHO Expert Committee on Food Additives.
World Health Organ Tech Rep Ser; 1989; 776():1-64. PubMed ID: 2493707
[No Abstract] [Full Text] [Related]
14. Specifications for the identity and purity of food additives and their toxiclogical evaluation: some flavouring substances and non-nutritive sweetening agents. Eleventh report of the Joint FAO-WHO Expert Committee on Food Additives.
World Health Organ Tech Rep Ser; 1968; 383():1-18. PubMed ID: 4968937
[No Abstract] [Full Text] [Related]
15. Report on preservatives and artificial sweeteners.
Krinitz B
J Assoc Off Anal Chem; 1973 Mar; 56(2):291-2. PubMed ID: 4775488
[No Abstract] [Full Text] [Related]
16. Specifications for identity and purity of buffering agents, salts; emulsifiers, thickening agents, stabilizers; flavouring agents, food colours, sweetening agents and miscellaneous food additives. Joint FAO/WHO Expert Committee on Food Additives.
FAO Food Nutr Pap; 1982; 25():1-229. PubMed ID: 6086145
[No Abstract] [Full Text] [Related]
17. Evaluation of certain food additives.
World Health Organ Tech Rep Ser; 1981; 669():1-45. PubMed ID: 6797133
[No Abstract] [Full Text] [Related]
18. Specifications for the identity and purity of food additives and their toxicological evaluation: some flavouring substances and non-nutritive sweetening agents.
FAO Nutr Meet Rep Ser; 1968; 44():1-18. PubMed ID: 5760871
[No Abstract] [Full Text] [Related]
19. Evaluation of certain food additives and contaminants.
World Health Organ Tech Rep Ser; 2004; 922():1-176. PubMed ID: 15354533
[TBL] [Abstract][Full Text] [Related]
20. Guide to specifications for general notices, general analytical techniques, identification tests, test solutions and other reference materials. Joint FAO/WHO Expert Committee on Food Additives.
FAO Food Nutr Pap; 1991; 5 Revis 2():1-307. PubMed ID: 1813315
[No Abstract] [Full Text] [Related]
[Next] [New Search]
