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010   $a9786612897429
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100   $a20101210d2010      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aEvaluation of certain food additives$b[electronic resource] $eseventy-first report of the Joint FAO/WHO Expert Committee on Food Additives
210   $aGeneva, Switzerland $cWorld Health Organization$d2010
215   $a1 online resource (90 p.)
225 1 $aWHO Technical Report series,$x0512-3054 ;$v956
300   $aDescription based upon print version of record.
311   $a92-4-120956-9 
320   $aIncludes bibliographical references (p. 59-60).
327   $aCOVER; TITLE PAGE; COPYRIGHT; Contents; Members; Secretariat; 1. Introduction; 2. General considerations; 3. Specific food additives; 4. Future work; 5. Recommendation; Acknowledgement; References; Annex 1; Annex 2; Annex 3
330   $aThis report presents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation and assessment of intake of food additives. A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives: branching glycosyltransferase from Rhodothermus obamensis expressed in
410  0$aTechnical report series (World Health Organization) ;$v956.
606   $aFood additives$vCongresses
606   $aFood contamination$vCongresses
608   $aElectronic books.
615  0$aFood additives
615  0$aFood contamination
676   $a664.06
712 02$aWorld Health Organization.
712 02$aFood and Agriculture Organization of the United Nations.
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910459399303321
996   $aEvaluation of certain food additives$92019728
997   $aUNINA