{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":1,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":16,"n_cols":5,"rows_kept":16,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[4,2,4,3],[5,2,5,3],[6,2,6,3],[7,2,7,3],[8,2,8,3],[10,2,10,3],[11,2,11,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9910786817203321"]
[null,null,"Titolo",null,"Evaluation of certain food additives and contaminants : Seventy-seventh report of the Joint FAO/WHO Expert Committee on Food Additives"]
[null,null,"Pubbl/distr/stampa",null,"Geneva : , : World Health Organization, , [2013]"]
[{"$nulls":4},"©2013"]
[null,null,"ISBN",null,"92-4-069168-5"]
[null,null,"Descrizione fisica",null,"1 online resource (86 p.)"]
[null,null,"Collana",null,"WHO Technical Report Series, , 0512-3054 ; ; 983"]
[null,null,"Disciplina",null,"615.954"]
[null,null,"Soggetti",null,"Food additives - Toxicology"]
[{"$nulls":4},"Food contamination"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","\"The Joint FAO/WHO Expert Committee on Food Additives (JECFA) met in Rome, Italy from 4 to 13 June 2013.\"--Page 1."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references (pages 57-70)."]
[null,null,null,"Sommario/riassunto","This 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"]