Towards internationally acceptable standards for food additives and contaminants based on the use of risk analysis
Anthony C. Huggett(Nestlé (Switzerland)), G. Würtzen(Research Triangle Park Foundation), Gerald G. Moy(World Health Organization), Mark Debackere, Inge Meyland(Danish Agriculture and Food Council), Peter Abbott, Ron Walker(University of Surrey), Chris E Fisher, D. M. Tennant(Oak Ridge National Laboratory), John Wargo(Yale University), Paul M. Kuznesof(United States Food and Drug Administration), F.M. Rombouts, Jean‐François Narbonne(Université de Bordeaux), P. J. Wagstaffe(European Commission), Maurice R. Smith(Unilever (United Kingdom)), Ada G.A.C. Knaap(National Institute for Public Health and the Environment), S. Notermans(Food & Nutrition), Barbara J. Petersen, Juhani Paakkanen(Food and Agriculture Organization of the United Nations), S.C. Hathaway, Edwin F.F Hecker(Ministry of Agriculture, Nature and Food Quality)
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