| Record ID | marc_columbia/Columbia-extract-20221130-008.mrc:467329683:1778 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-008.mrc:467329683:1778?format=raw |
LEADER: 01778cam a2200385 i 4500
001 3919963
005 20221027001841.0
008 850304s1975 it b i001 0 eng
010 $a 76350068
035 $a(OCoLC)2462550
035 $a(OCoLC)ocm02462550
035 $a(CStRLIN)NYCM85-B809
035 $9ADH2368HS
035 $a(NNC)3919963
035 $a3919963
040 $dNNC-M
050 00 $aS401$b.F63 no. 55$aRA1270.F6
082 0 $a641.1/08 s$a614.3/3
110 2 $aJoint FAO/WHO Expert Committee on Food Additives.$0http://id.loc.gov/authorities/names/n80086505
245 10 $aToxicological evaluation of some food additives including food colours, enzymes, flavour enhancers, thickening agents, and others.
260 $aRome :$bFood and Agriculture Organization of the United Nations,$c1975.
300 $a204 pages ;$c22 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $aFAO nutrition meetings report series ;$vno. 55
500 $aPublished in 1975 by World Health Organization, Geneva, under title: Toxicological evaluations of some food colours, enzymes, flavour enhancers, thickening agents, and certain food additives.
504 $aIncludes bibliographies and index.
500 $a"MI/F7987/E/4.75/1/1100."
650 0 $aFood additives$xToxicology.$0http://id.loc.gov/authorities/subjects/sh2008120917
650 2 $aFood Additives$xtoxicity.$0https://id.nlm.nih.gov/mesh/D005503Q000633
650 2 $aFood Preservatives.$0https://id.nlm.nih.gov/mesh/D005520
650 2 $aFood Coloring Agents.$0https://id.nlm.nih.gov/mesh/D005505
650 2 $aFood, Fortified.$0https://id.nlm.nih.gov/mesh/D005527
830 0 $aFAO nutrition meetings report series ;$vno. 55.
852 00 $boff,hsl$hRA1270.F6$iJ66 1975