National Research Council (U.S.). Food Protection Committee.

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Food chemicals codex.

by National Research Council (U.S.). Food P... First published in 1963 — 4 editions

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Prevention of microbial and parasitic hazards associated with processed foods: A guide for the food processor

by National Research Council (US) and National Research Council (U.S.). Food P... First published in 1975 — 2 editions
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safety of polyoxyethylene (8) stearate for use in foods.

by National Research Council (U.S.). Food P... First published in 1958 — 2 editions

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The use of chemicals in food production, processing, storage, and distribution.

by National Research Council (U.S.). Food P... First published in 1961 — 2 editions
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Radionuclides in foods.

by National Research Council (U.S.). Food P... First published in 1962 — 2 editions
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Evaluating the safety of food chemicals;: [report of the Subcommittee on Toxicology]

by National Research Council (US) and National Research Council (U.S.). Food P... First published in 1970 — 2 editions
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The use of chemical additives in food processing.

by National Research Council (U.S.). Food P... First published in 1956 — 1 edition

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The safety of polyoxyethylene stearates for use as intentional additives in foods

by National Research Council (U.S.). Food P... First published in 1953 — 1 edition

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Science and food: today and tomorrow, proceedings of a symposium, December 8, 1960.

by National Research Council (U.S.). Food P... First published in 1961 — 1 edition

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Safe use of pesticides in food production: a report

by National Research Council (U.S.). Food P... First published in 1956 — 1 edition

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The safety of artificial sweeteners for use in foods: a report.

by National Research Council (U.S.). Food P... First published in 1955 — 1 edition

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Food-packaging materials: their composition and uses; a report.

by National Research Council (U.S.). Food P... First published in 1959 — 1 edition

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The relation of surface activity to the safety of surfactants in foods: a report

by National Research Council (U.S.). Food P... First published in 1956 — 1 edition

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Food colors.: Committee on Food Protection.

by National Research Council (U.S.). Food P... First published in 1971 — 1 edition
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Chemicals used in food processing.

by National Research Council (U.S.). Food P... First published in 1965 — 1 edition

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Principles and procedures for evaluating the safety of food additives.

by National Research Council (U.S.). Food P... First published in 1960 — 1 edition

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The safety of monoglycerides and diglycerides for use as intentional additives in foods.

by National Research Council (U.S.). Food P... First published in 1965 — 1 edition

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Problems in the evaluation of carcinogenic hazard from use of food additives.

by National Research Council (U.S.). Food P... First published in 1960 — 1 edition

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An evaluation of public health hazards from microbiological contamination of foods.

by National Research Council (U.S.). Food P... First published in 1964 — 1 edition

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Some considerations in the use of human subjects in safety evaluation of pesticides and food chemicals

by National Research Council (U.S.). Food P... First published in 1965 — 1 edition

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OLID: OL2004013A

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Created April 1, 2008
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National Research Council (U.S.). Food Protection Committee.

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