Compendium of food additive specifications. Addendum 9.
Author(s) : FAO
Type of monograph: Report
Summary
This document contains 342 specifications (25 food additives, uses other than as flavouring agents; 317 flavouring agents) prepared by the 57th session of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Rome, Italy, June 5-14, 2001.Specifications of certain food additives in this document provide information on their identity and purity. The three main objectives of these specifications are to identify the substance that has been subject to biological testing, to ensure that the substance is of the quality required for safe use in food and to reflect and encourage good manufacturing practice.
Details
- Original title: Compendium of food additive specifications. Addendum 9.
- Record ID : 2002-3271
- Languages: English
- Subject: Regulation
- Publication: Fao - Italy/Italy/Switzerland/Switzerland
- Publication date: 2001/06/05
- Collection:
- ISSN: 02544725
- ISBN: 9251046638
- Source: Source: n. 52; add. 9; 208 p. (21 x 29.7); fig.; tabl.
- Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Refrigeration and perishable products: general information;
Food engineering;
Food quality and safety. Microbiology;
Refrigeration and perishable products: regulations and standards - Keywords: Food; Safety; Chemical composition; Measurement; Toxicity; Recommendation; Organoleptic property; Hygiene; Testing; Additive
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