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71st Joint FAO/WHO Expert Committee on Food Additives (JECFA) meeting - Food additives. Summary and conclusions, 2009










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    73rd Joint FAO/WHO Expert Committee on Food Additives (JECFA) meeting - Food additives and contaminants. Summary and conclusions, 2010 2010
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    A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held in Geneva, Switzerland, from 8 to 17 June 2010. The purpose of the meeting was to evaluate certain food additives and contaminants. The present meeting was the seventy-third in a series of similar meetings. The tasks before the Committee were (a) to elaborate principles governing the evaluation of food additives and contaminants, (b) to evaluate certain food additives and contaminants and (c) to review and prepare specifications for selected food additives.
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    72nd Joint FAO/WHO Expert Committee on Food Additives (JECFA) meeting - Food contaminants. Summary and conclusions, 2010 2010
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    A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held in Geneva, Switzerland, from 16 to 24 June 2009. The purpose of the meeting was to evaluate certain food additives.The present meeting was the seventy-first in a series of similar meetings. The tasks before the Committee were (a) to elaborate principles governing the evaluation of food additives, (b) to evaluate certain food additives and (c) to review and prepare specifications for selected food additives.
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    68th Joint FAO/WHO Expert Committee on Food Additives (JECFA) meeting - Food additives. Summary and conclusions, 2007 2007
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    A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held in Geneva, Switzerland, from 19 to 28 June 2007. The purpose of the meeting was to evaluate certain food additives, flavouring agents and contaminants. The present meeting was the sixty-eighth in a series of similar meetings. The tasks before the Committee were (a) to elaborate principles governing the evaluation of compounds on the food additives; (b) to evaluate certain food additives, including flavouring agent s, and food contaminants; and (c) to review and prepare specifications for selected food additives and flavouring agents.

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