Download Safety Evaluation of Certain Food by World Health Organization (.PDF)

Safety Evaluation of Certain Food Additives: Sixty-eighth Meeting of the Joint FAO/WHO Expert Committee on Food Additives (Public Health) by World Health Organization
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Overview: This volume contains monographs prepared at the sixty-eighth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met in Geneva Switzerland from 19 to 28 June 2007.

The toxicological monographs in this volume summarize the safety data on a number of food additives: acidified sodium chlorite asparaginase from Aspergillus oryzae expressed in Aspergillus oryzae carrageenan and processed Euchema seaweed cyclotetraglucose and cyclotetraglucose syrup isoamylase from Pseudomonas amyloderamosa magnesium sulfate phospholipase A1 from Fusarium venenatum expressed in Aspergillus oryzae sodium iron(III) ethylenediaminetetraacetic acid (EDTA) and steviol glycosides.

Monographs on eight groups of related flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included.
Genre: Non-Fiction > Health, Fitness & Self-help

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