Toxicological Evaluation of Certain Food Additives
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Toxicological Evaluation of Certain Food Additives

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This volume in the WHO Food Additives Series contains monographs prepared by the 31st Joint FAO/WHO Expert Committee on Food Additives, which met in Geneva in 1987. The monographs examine four groups of substances: enzyme preparations; smoke flavorings; food colors (beet red, canthaxanthin, carbon black, citranaxanthin); and glutamic acid and its salts. Four appendies give...more
Paperback, 192 pages
Published March 25th 1988 by Cambridge University Press
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