WORKSHOP ON THE SCIENTIFIC EVALUATION OF THE SAFETY FACTOR FOR THE ACCEPTABLE DAILY INTAKE (ADI) - EDITORIAL SUMMARY

被引：21

作者：

KROES, R

MUNRO, I

POULSEN, E

机构：

[1] National Institute of Public Health and Environmental Protection (RIVM), BA Bilthoven, BT4 3SD

[2] Canadian Centre for Toxicology, Ontario

[3] Humlebaek, DK 3050

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1993年 / 10卷 / 03期

关键词：

D O I：

10.1080/02652039309374151

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

[No abstract available]

引用

页码：269 / 273

页数：5

共 4 条

[1]

Renwick A.G., Data-derived safety factors for the evaluation of food additives and environmental contaminants, Food Additives and Contaminants, 10, pp. 275-305, (1993)

[2]

Procedures for the Testing of Intentional Food Additives to Establish their Safety for Use: Second Report of the Joint FAO/WHO Expert Committee on Food Additives, WHO Technical Report Series, 144, (1958)

[3]

Principles for the Safety Evaluation of Food Additives and Contaminants in Food, Environmental Health Criteria, 70, (1987)

[4]

Evaluation of Certain Food Additives and Contaminants: Thirty-seventh Report of the Joint FAO/WHO Expert Committee on Food Additives, WHO Technical Report Series, 806, (1991)

← 1 →