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~institution:"Joint Expert Committee on Food Additives"
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Nahrungsmittel
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Ernährungsindustrie
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Joint Expert Committee on Food Additives
National Bureau of Economic Research
58
FAO
46
U. S. Department of Labor, Wage and Hour and Public Contracts Divisions
27
Deutschland <Bundesrepublik> / Statistisches Bundesamt
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Food and Agriculture Organization of the United Nations
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International Trade Centre
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Rationalisierungs-Kuratorium der Deutschen Wirtschaft
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Government Development Bank for Puerto Rico <San Juan, Puerto Rico>
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Mathematica Policy Research
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National Industrial Conference Board
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Springer Fachmedien Wiesbaden
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Weltbank
7
Economist Intelligence Unit <London>
6
Institut für Handelsforschung <Köln>
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Nielsen Company
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U.S. Department of Labor, Employment Standards Administration, Wage and Hour Division
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USA / Department of Agriculture
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Bundesstelle für Außenhandelsinformation <Köln>
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Eric Cuvillier <Firma>
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Europäische Union / Rat
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Institut de Recherches d'Applications des Méthodes de Développement, Paris
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Instytut Ekonomiki Rolnictwa i Gospodarki Żywnościowej
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KSKSKS
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FAO food and nutrition paper
8
FAO nutrition meetings report series / Food and Agriculture Organization of the United Nations ; World Health Organization
5
Technical report series / World Health Organization
3
Report of the Joint FAO WHO Expert Committee on Food Additives
2
WHO food additives series
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Zugl. = (WHO food additives series
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ECONIS (ZBW)
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Evaluation of food additives : specifications for the identity and purity of food additives and their toxicological evaluation ; some extraction solvents and certain other substanc...
1971
Persistent link: https://www.econbiz.de/10000167285
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2
Evaluation of food additives : some enzymes, modified starches, and certain other substances : toxicological evaluations and specifications and a review of the technological effica...
Joint Expert Committee on Food Additives
-
1972
Persistent link: https://www.econbiz.de/10000167287
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3
Evaluation of certain food additives and the contaminants mercury, lead, and cadmium : sixteenth report of the Joint FAO/ WHO (Food and Agriculture Organization, Rom/World Health O...
1972
Persistent link: https://www.econbiz.de/10000167288
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4
Specifications for identity and purity of thickening agents, anticaking agents, antimicrobials, antioxidants and emulsifiers
1978
Persistent link: https://www.econbiz.de/10000020106
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5
Specifications for the identity and purity of some acids, bases, buffers, flour and dough conditioning agents and certain other food additives : Result of the deliberations of the...
1976
Persistent link: https://www.econbiz.de/10002301780
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6
Specifications for identity and purity of food colours, flavouring agents and other food additives : as prepared by the 23d session of the Joint FAO/WHO Expert Committee on Food Ad...
FAO / WHO Symposium Rome
-
1979
Persistent link: https://www.econbiz.de/10002317365
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7
Toxicological evaluation of some food additives including anticaking agents, antimicrobials, antioxidants, emulsifiers and thickening agents : the evaluations contained in this pub...
1974
Persistent link: https://www.econbiz.de/10001433058
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8
Specifications for identity and purity of certain food additives : enzyme preparations and immobilizing agents, flavouring agents, flour treatment agents, food acids and salts, foo...
1986
Persistent link: https://www.econbiz.de/10001386159
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9
Antioxidants, flavouring agents, food acids and salts, food colours, sweeteners, thickeners and miscellaneous food additives
1986
Persistent link: https://www.econbiz.de/10001386176
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10
Emulsifiers, enzyme preparations, flavouring agents, food colours, thickening agents, miscellaneous food additives
1990
Persistent link: https://www.econbiz.de/10001386189
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