Evaluation of certain food additives
Нема приказа
Аутори
Bend, J.REl-Samragy, Y
Kawamura, Y
Knaap, A
Kuznesof, P.M
Larsen, J.C
Mattia, A
Meyland, I
Pascal, G
Rao, M.V
Schlatter, J
Verger, P
Wallin, H
Whitehouse, D.B.
Abbott, P.J
Bruno, A
Cantrill, R.C
Charrondiere, R
Costarrica, M.De.L
DiNovi, M
Fisher, C.E.
Lawrie, C.A
Leclercq, C
Moy, G
Munro, I.C
Nishikawa, A
Page, S
Pronk, I.M.E.J
Renwick, A.G
Sipes, I.G
Soares, L.M.V
Stanković, Ivan

Tritscher, A
Valerio Jr
Williams, G.M
Чланак у часопису (Објављена верзија)

Метаподаци
Приказ свих података о документуИзвор:
World Health Organization - Technical Report Series, 2005, 934, -145Издавач:
- World Health Organization
Институција/група
PharmacyTY - JOUR AU - Bend, J.R AU - El-Samragy, Y AU - Kawamura, Y AU - Knaap, A AU - Kuznesof, P.M AU - Larsen, J.C AU - Mattia, A AU - Meyland, I AU - Pascal, G AU - Rao, M.V AU - Schlatter, J AU - Verger, P AU - Wallin, H AU - Whitehouse, D.B. AU - Abbott, P.J AU - Bruno, A AU - Cantrill, R.C AU - Charrondiere, R AU - Costarrica, M.De.L AU - DiNovi, M AU - Fisher, C.E. AU - Lawrie, C.A AU - Leclercq, C AU - Moy, G AU - Munro, I.C AU - Nishikawa, A AU - Page, S AU - Pronk, I.M.E.J AU - Renwick, A.G AU - Sipes, I.G AU - Soares, L.M.V AU - Stanković, Ivan AU - Tritscher, A AU - Valerio Jr AU - Williams, G.M PY - 2005 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/650 PB - World Health Organization T2 - World Health Organization - Technical Report Series T1 - Evaluation of certain food additives IS - 934 EP - 145 UR - https://hdl.handle.net/21.15107/rcub_farfar_650 ER -
@article{ author = "Bend, J.R and El-Samragy, Y and Kawamura, Y and Knaap, A and Kuznesof, P.M and Larsen, J.C and Mattia, A and Meyland, I and Pascal, G and Rao, M.V and Schlatter, J and Verger, P and Wallin, H and Whitehouse, D.B. and Abbott, P.J and Bruno, A and Cantrill, R.C and Charrondiere, R and Costarrica, M.De.L and DiNovi, M and Fisher, C.E. and Lawrie, C.A and Leclercq, C and Moy, G and Munro, I.C and Nishikawa, A and Page, S and Pronk, I.M.E.J and Renwick, A.G and Sipes, I.G and Soares, L.M.V and Stanković, Ivan and Tritscher, A and Valerio Jr and Williams, G.M", year = "2005", publisher = "World Health Organization", journal = "World Health Organization - Technical Report Series", title = "Evaluation of certain food additives", number = "934", pages = "145", url = "https://hdl.handle.net/21.15107/rcub_farfar_650" }
Bend, J.R, El-Samragy, Y., Kawamura, Y., Knaap, A., Kuznesof, P.M, Larsen, J.C, Mattia, A., Meyland, I., Pascal, G., Rao, M.V, Schlatter, J., Verger, P., Wallin, H., Whitehouse, D.B., Abbott, P.J, Bruno, A., Cantrill, R.C, Charrondiere, R., Costarrica, M.De.L, DiNovi, M., Fisher, C.E., Lawrie, C.A, Leclercq, C., Moy, G., Munro, I.C, Nishikawa, A., Page, S., Pronk, I.M.E.J, Renwick, A.G, Sipes, I.G, Soares, L.M.V, Stanković, I., Tritscher, A., Valerio Jr,& Williams, G.M. (2005). Evaluation of certain food additives. in World Health Organization - Technical Report Series World Health Organization.(934). https://hdl.handle.net/21.15107/rcub_farfar_650
Bend J, El-Samragy Y, Kawamura Y, Knaap A, Kuznesof P, Larsen J, Mattia A, Meyland I, Pascal G, Rao M, Schlatter J, Verger P, Wallin H, Whitehouse D, Abbott P, Bruno A, Cantrill R, Charrondiere R, Costarrica M, DiNovi M, Fisher C, Lawrie C, Leclercq C, Moy G, Munro I, Nishikawa A, Page S, Pronk I, Renwick A, Sipes I, Soares L, Stanković I, Tritscher A, Valerio Jr, Williams G. Evaluation of certain food additives. in World Health Organization - Technical Report Series. 2005;(934):null-145. https://hdl.handle.net/21.15107/rcub_farfar_650 .
Bend, J.R, El-Samragy, Y, Kawamura, Y, Knaap, A, Kuznesof, P.M, Larsen, J.C, Mattia, A, Meyland, I, Pascal, G, Rao, M.V, Schlatter, J, Verger, P, Wallin, H, Whitehouse, D.B., Abbott, P.J, Bruno, A, Cantrill, R.C, Charrondiere, R, Costarrica, M.De.L, DiNovi, M, Fisher, C.E., Lawrie, C.A, Leclercq, C, Moy, G, Munro, I.C, Nishikawa, A, Page, S, Pronk, I.M.E.J, Renwick, A.G, Sipes, I.G, Soares, L.M.V, Stanković, Ivan, Tritscher, A, Valerio Jr, Williams, G.M, "Evaluation of certain food additives" in World Health Organization - Technical Report Series, no. 934 (2005), https://hdl.handle.net/21.15107/rcub_farfar_650 .