Evaluation of certain food additives and contaminants:  Sixty-seventh report of the. Joint FAO/WHO Expert Committee on Food Additives 

 - Geneva  World Health  Organization  2007 
 - ix, 94p. 
<br/><br/> Contains a general discussion of the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants. Presents specifications for the following food additives were revised: carob bean gum, guar gum, titanium dioxide and zeaxanthin. Annexed to the report are tables summarizing the Committee's recommendations for intakes and toxicological evaluations of the food additives and contaminants considered. 
<br/><br/><label>ISBN: </label>92-4-120940-2 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food|Flavoring Agents|Food Contamination|Toxicology|Risk Assessment
<br/><br/><label>LC Class. No.: </label>WA 701 .W46 2007