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000422778 020__ $$z9789241209564
000422778 020__ $$z9789240685611 (e-book)
000422778 035__ $$a(CaPaEBR)ebr10430900
000422778 035__ $$a(OCoLC)696608542
000422778 040__ $$aCaPaEBR$$cCaPaEBR
000422778 05014 $$aTX553.A3$$bJ65 2009eb
000422778 1102_ $$aJoint FAO/WHO Expert Committee on Food Additives.$$bMeeting$$n(71st :$$d2009 :$$cGeneva, Switzerland)
000422778 24510 $$aEvaluation of certain food additives$$h[electronic resource] :$$bseventy-first report of the Joint FAO/WHO Expert Committee on Food Additives.
000422778 260__ $$aGeneva, Switzerland :$$bWorld Health Organization,$$c2010.
000422778 300__ $$aviii, 80 p.
000422778 4901_ $$aWHO Technical Report series,$$x0512-3054 ;$$v956
000422778 504__ $$aIncludes bibliographical references (p. 59-60).
000422778 506__ $$aAccess limited to authorized users.
000422778 650_0 $$aFood additives$$vCongresses.
000422778 650_0 $$aFood contamination$$vCongresses.
000422778 655_7 $$aElectronic books.$$2lcsh
000422778 830_0 $$aTechnical report series (World Health Organization) ;$$v956.
000422778 852__ $$bebk
000422778 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=http://site.ebrary.com/lib/usiricelib/Doc?id=10430900$$zOnline Access
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000422778 980__ $$aEBOOK
000422778 980__ $$aBIB
000422778 982__ $$aEbook
000422778 983__ $$aOnline