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Specification for the identity and purity of food additives and their toxicological evaluation:some emulsifiers and stabilizers and certain other substances: tenth report of the joint FAO/WHO expert committee on food additives(Geneva 11-18 October 1966)/ WHO

By:

World Health Organisation(WHO)

Contributor(s):

Food and Agricultural Organisation (FAO)

Material type: Text

Text

TextSeries: World Health Organisation Technical Report Series; No. 373 and FAO Agricultural Studies; No.43Publication details: Geneva: WHO, 1967Description: 47p. 24cmSubject(s):

Food additives -- FAO -- WHO

DDC classification:

610.621 WHO.TR.373

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode	Item holds
Reports	ISI Library, Kolkata Reports & Records Collection	610.621 WHO.TR.373 (Browse shelf(Opens below))	Available		73596

Total holds: 0

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Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	610.621 WHO.TR.370 Pesticide residues in food: Joint report of the FAO Working Party on pesticide residues and the WHO expert committee on pesticide residues (Geneva14-24 November 1966)/	610.621 WHO.TR.371 Research in psychopharmacology: report of a WHO scientific group/	610.621 WHO.TR.372 Epidemiology and control of schistosomiasis: report of a WHO expert committee/	610.621 WHO.TR.373 Specification for the identity and purity of food additives and their toxicological evaluation:some emulsifiers and stabilizers and certain other substances: tenth report of the joint FAO/WHO expert committee on food additives(Geneva 11-18 October 1966)/	610.621 WHO.TR.375 Chemotherapy of malaria: report of a WHO scientific group/	610.621 WHO.TR.376 The education of engineers in environmental health: report of a WHO expert committee/	610.621 WHO.TR.377 Joint FAO/WHO expert committee on nutrition: seventh report/	Next

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