FACET: Providing an integrated and holistic approach to the exposure assessment of food chemicals

Nutrition Bulletin

Volumn 35, Issue 4, 2010, Pages 340-347

  Hearty, A ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 78649606937     PISSN: 14719827     EISSN: 14673010     Source Type: Journal    
DOI: 10.1111/j.1467-3010.2010.01851.x     Document Type: Article

References (23)

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3. Cullen AC & Frey HC (1999) Probabilistic Techniques in Exposure Assessment. Plenum Press: New York.
4. EC (European Commission) (1994a) European Parliament and of the Council Directive 94/35/EC of 30 June 1994 on Sweeteners for Use in Foodstuffs. OJ No.L 237/3, 10.9.1994.
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7. EC (European Commission) (1996) Regulation (EC) No 2232/96 of The European Parliament and of the Council of 28 October 1996 Laying down a Community Procedure for Flavouring Substances Used or Intended for Use in or on Foodstuffs.
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11. EEC (European Commission) (1988) Council Directive of 22 June 1988 on the Approximation of the Laws of the Member States Relating to Flavourings for Use in Foodstuffs and to Source Materials for Their Production (88/388/EEC). OJ L 184, 15.7.1988, p. 61.
12. EEC (European Commission) (1991) Commission Directive of 16 January 1991 Completing Council Directive 88/388/EEC on the Approximation of the Laws of the Member States Relating to Flavourings for Use in Foodstuffs and to Source Materials for Their Production (91/71/EEC). OJ L 42, 15.2.1991.
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