Bibliografía (22 obras)
Prevention of microbial and parasitic hazards associated with processed foods
1975
Food colors.
1971
Evaluating the safety of food chemicals;
1970
Toxicants occurring naturally in foods.
1967
The safety of monoglycerides and diglycerides for use as intentional additives in foods
1965
Some considerations in the use of human subjects in safety evaluation of pesticides and food chemicals
Chemicals used in food processing
An evaluation of public health hazards from microbiological contamination of foods
1964
Food chemicals codex
1963
Radionuclides in foods
1962
The use of chemicals in food production, processing, storage, and distribution
1961
Science and food
Problems in the evaluation of carcinogenic hazard from use of food additives
1960
Principles and procedures for evaluating the safety of food additives
Food-packaging materials
1959
The safety of polyoxyethylene (8) stearate for use in foods
1958
The relation of surface activity to the safety of surfactants in foods
1956
Safe use of pesticides in food production
The use of chemical additives in food processing
The safety of artificial sweeteners for use in foods
1955
The safety of polyoxyethylene stearates for use as intentional additives in foods
1953
The safety of mono- and diglycerides for use as intentional additives in foods
1952
