Inocuidad y calidad de los alimentos

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Alpha-Amylase from Bacillus licheniformis containing a genetically engineered alpha-amylase gene from B. licheniformis (thermostable) - 61st Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting - Chemical and Technical Assessment (CTA), 2003
2003
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Curcumin - 61st Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting - Chemical and Technical Assessment (CTA), 2003
2003
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Ferrous glycinate (processed with citric acid) - 61st Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting - Chemical and Technical Assessment (CTA), 2003
2003
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Laccase from Myceliophthora thermophila expressed in Aspergillus oryzae - 61st Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting - Chemical and Technical Assessment (CTA), 2003
2003
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Mixed ß-glucanase, xylanase from Humicola insolens - 61st Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting - Chemical and Technical Assessment (CTA), 2003
2003
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Monomagnesium phosphate and trisodium diphosphate - 61st Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting - Chemical and Technical Assessment (CTA), 2003
2003
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Neotame - 61st Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting - Chemical and Technical Assessment (CTA), 2003
2003
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Polyvinyl alcohol (PVA) - 61st Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting - Chemical and Technical Assessment (CTA), 2003
2003
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Quillaia extracts - 61st Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting - Chemical and Technical Assessment (CTA), 2003
2003
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Sodium dichloroisocyanurate (NaDCC - anhydrous and dihydrate) - 61st Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting - Chemical and Technical Assessment (CTA), 2003
2003
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