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Reports of the Scientific Committee for Food. Fifth series

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Year: 1978
OAI identifier: oai:aei.pitt.edu:40816

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  1. (1978). 25 European Communities — Commission Reports of the Scientific Committee for Food Fifth series Luxembourg: Office for Official Publications of the European Communities
  2. (1975). ADIs 5. The Committee has set out its concept of ADI in its Report on Colours (Opinion,
  3. (2000). Not assessed by JECFA Maximum level in Fine Bakers' Wares to be proposed in Draft Directive (g/kg dry matter)
  4. The Members are independent persons, highly qualified in the fields associated with medicine, nutrition, toxi cology, biology, chemistry, or other similar disciplines.

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