01574nam a2200337Ia 4500001001200000003000800012005001700020006001900037007001500056008004100071020001500112040002100127035002100148050002600169110005400195245016200249260004800411300002200459490005100481500010200532504004100634533015200675650004400827650004200871650004600913650003600959655002900995710001701024830006401041856013101105ebr10040295CaPaEBR20260707174519.0m        u        cr cn|||||||||030102s2002    sz a    sb    100 0 eng d  z9241209097  aCaPaEBRcCaPaEBR  a(OCoLC)64725787314aRA8.A247bE935 2002eb2 aJoint FAO/WHO Expert Committee on Food Additives.10aEvaluation of certain food additives and contaminantsh[electronic resource] :bfifty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives.  aGeneva :bWorld Health Organization,c2002.  ax, 185 p. :bill.1 aWHO technical report series,x0512-3054 ;v909  a"The Joint FAO/WHO Expert Committee on Food Additives met in Rome from 5 to 14 June 2001"-- p. 1.  aIncludes bibliographical references.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2009.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aFood additivesxToxicologyvCongresses. 0aFood additivesxAnalysisvCongresses. 0aFlavoring essencesxAnalysisvCongresses. 0aFood contaminationvCongresses. 7aElectronic books.2local2 aebrary, Inc. 0aTechnical report series (World Health Organization) ;v909.40uhttp://site.ebrary.com/lib/strathmore/Doc?id=10040295zAn electronic book accessible through the World Wide Web; click to view