Literature DB >> 14311467

SPECIFICATIONS FOR THE IDENTITY AND PURITY OF FOOD ADDITIVES AND THEIR TOXICOLOGICAL EVALUATION: FOOD COLOURS AND SOME ANTIMICROBIALS AND ANTIOXIDANTS. EIGHTH REPORT OF THE JOINT FAO--WHO EXPERT COMMITTEE ON FOOD ADDITIVES.

R H WILSON, J L TERRY.   

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Year:  1965        PMID： 14311467

Source DB:  PubMed          Journal:  World Health Organ Tech Rep Ser        ISSN： 0512-3054


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  2 in total

1.  Effect of tartrazine on digestive enzymatic activities: in vivo and in vitro studies.

Authors:  Fatma Zohra Ameur; Nabila Mehedi; Cristina Soler Rivas; Antonio Gonzalez; Omar Kheroua; Djamel Saidi
Journal:  Toxicol Res       Date:  2019-11-21

2.  Risk assessment of nitrate and nitrite in feed.

Authors:  Dieter Schrenk; Margherita Bignami; Laurent Bodin; James Kevin Chipman; Jesús Del Mazo; Bettina Grasl-Kraupp; Laurentius Ron Hoogenboom; Jean-Charles Leblanc; Carlo Stefano Nebbia; Elsa Nielsen; Evangelia Ntzani; Annette Petersen; Salomon Sand; Tanja Schwerdtle; Christiane Vleminckx; Heather Wallace; Vasileios Bampidis; Bruce Cottrill; Maria Jose Frutos; Peter Furst; Anthony Parker; Marco Binaglia; Anna Christodoulidou; Petra Gergelova; Irene Munoz Guajardo; Carina Wenger; Christer Hogstrand
Journal:  EFSA J       Date:  2020-11-04
  2 in total

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