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200 00$aEvaluation of certain food additives and contaminants $eSeventy-seventh report of the Joint FAO/WHO Expert Committee on Food Additives
210  1$aGeneva :$cWorld Health Organization,$d[2013]
210  4$dİ2013
215   $a1 online resource (86 p.)
225 1 $aWHO Technical Report Series,$x0512-3054 ;$v983
300   $a"The Joint FAO/WHO Expert Committee on Food Additives (JECFA) met in Rome, Italy from 4 to 13 June 2013."--Page 1.
311   $a92-4-120983-6 
320   $aIncludes bibliographical references (pages 57-70).
330   $aThis report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and a food contaminant with a view to concluding as to safety concerns and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment of dietary exposure to food additives. A summary follows of the Committee's evaluations of technical toxicological and dietary exposure data for seven food additives (advantame; glucoamylase from Trichoder
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200 14$aThe aesthetic ground of critical theory $enew readings of Benjamin and Adorno /$fNathan Ross ; contributors, Georg W. Bertram [and eleven others]
210  1$aLondon, [England] ;$aNew York :$cRowman & Littlefield,$d2015.
210  4$dİ2015
215   $a1 online resource (233 p.)
225 0 $aFounding Critical Theory
300   $aDescription based upon print version of record.
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330   $a<span><span>This edited collection of original essays explores the irreducible role of aesthetic forms of experience and activity in the philosophies of Walter Benjamin and Theodor W. Adorno.<br /></span></span>
410  0$aFounding Critical Theory
606   $aAesthetics
606   $aCritical theory
606   $aExperience
615  0$aAesthetics.
615  0$aCritical theory.
615  0$aExperience.
676   $a111/.850922
700   $aRoss$b Nathan$f1977-$01498089
702   $aBertram$b Georg W.
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