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101 0 $aeng
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200 10$aSafety evaluation of certain food additives and contaminants /$fprepared by the Seventy-seventh meeting of the Joint FAO/WHO Expert Committee on Food Addivities (JECFA)
210  1$aGeneva :$cWorld Health Organization,$d2013.
215   $a1 online resource (144 p.)
225 1 $aWHO food additives series,$x0300-0923 ;$v68
300   $aDescription based upon print version of record.
311   $a92-4-166068-6 
320   $aIncludes bibliographical references.
327   $aCover; Contents; Preface; Specific food additives; Advantame; 1. EXPLANATION; 2. BIOLOGICAL DATA; 3. DIETARY EXPOSURE; 4. COMMENTS; 5. EVALUATION; 6. REFERENCES; Glucoamylase from Trichoderma reesei expressed in Trichoderma reesei; 1. EXPLANATION; 2. BIOLOGICAL DATA; 3. DIETARY EXPOSURE; 4. COMMENTS; 5. EVALUATION; 6. REFERENCES; Nisin; 1. EXPLANATION; 2. BIOLOGICAL DATA; 3. DIETARY EXPOSURE; 4. COMMENTS; 5. EVALUATION; 6. REFERENCES; Annexes; Annex 1 Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives
327   $aAnnex 2 Abbreviations used in the monographsAnnex 3 Participants in the seventy-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives; Annex 4 Toxicological and dietary exposure information and information on specifications
330   $aThis volume contains monographs prepared at the seventy-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) which met in Rome Italy from 4 to 13 June 2013. The toxicological monographs in this volume summarize the safety data on three food additives: advantame glucoamylase from Trichoderma reesei expressed in Trichoderma reesei and nisin. Toxicological and dietary exposure information and information on specifications for all of the food additives and contaminants considered by the Committee are annexed to the volume. This volume and others in the WHO Food Additives
410  0$aWHO food additives series ;$v68.
606   $aFood additives
606   $aFood safety measures
606   $aFood contamination
615  0$aFood additives.
615  0$aFood safety measures.
615  0$aFood contamination.
676   $a363.192
676   $a610
712 02$aWorld Health Organization.
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910820153403321
996   $aSafety evaluation of certain food additives and contaminants$93918847
997   $aUNINA