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Journal Abstract Search

224 related items for PubMed ID: 3495453

  • 1. Specifications for identity and purity of certain food additives.
    FAO Food Nutr Pap; 1986; 34():1-236. PubMed ID: 3495453
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  • 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
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  • 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
    [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 10; 58(25):1319-28. PubMed ID: 7136221
    [No Abstract] [Full Text] [Related]

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  • 9. Determination of additives in food by capillary electrophoresis.
    Boyce MC.
    Electrophoresis; 2001 May 10; 22(8):1447-59. PubMed ID: 11386656
    [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 May 10; 12():1-143. PubMed ID: 95883
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  • 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 May 10; 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 May 10; 383():1-18. PubMed ID: 4968937
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  • 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 May 10; 25():1-229. PubMed ID: 6086145
    [No Abstract] [Full Text] [Related]

  • 17. Evaluation of certain food additives.
    World Health Organ Tech Rep Ser; 1981 May 10; 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 May 10; 44():1-18. PubMed ID: 5760871
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  • 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 May 10; 5 Revis 2():1-307. PubMed ID: 1813315
    [No Abstract] [Full Text] [Related]

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