Acrylamide in food = L’acrylamide dans les aliments
World Health Organization. (2002). Acrylamide in food = L’acrylamide dans les aliments. Weekly Epidemiological Record = Relevé épidémiologique hebdomadaire, 77 (20), 166 - 167. http://www.who.int/iris/handle/10665/231860
JournalWeekly Epidemiological Record = Relevé épidémiologique hebdomadaire, 77 (20): 166 - 167
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International Programme on Chemical Safety; International Labour Organization; United Nations Environment Programme; World Health Organization (1985)Acrylamide, which is known to produce neurotoxic effects in man and many experimental animals, is a white, odourless, crystalline solid that is highly soluble in water. Commercially produced since 1954, acrylamide and its derivatives are primarily used in the production of polymers and copolymers having a large market as flocculating agents in the treatment of sewage, wastewater, and drinking water. The ingestion of contaminated drinking water can pose an important health risk for man. This document utilizes well over 200 references to clarify ...
Health implications of acrylamide in food : report of a joint FAO/WHO consultation, WHO Headquarters, Geneva, Switzerland, 25-27 June 2002 Joint FAO/WHO Consultation on Health Implications of Acrylamide in Food (2002 : Geneva, Switzerland); WHO Food Safety Programme (2002)
Safety evaluation of certain contaminants in food. / prepared by the sixty-fourth meeting of the Joint FAO/WHO Expert Committee on Food Additives Joint FAO/WHO Expert Committee on Food Additives. Meeting (64th : 2005: Rome, Italy); Food and Agriculture Organization of the United Nations; World Health Organization; International Programme on Chemical Safety (2006)