UNIVERSITY LIBRARY CATALOGUE

Evaluation of the carcinogenic hazards of food additives : (Record no. 267099)

MARC details
000 -LEADER
fixed length control field 00884cam a22002417a 4500
001 - CONTROL NUMBER
control field vtls000172400
003 - CONTROL NUMBER IDENTIFIER
control field UG-KaMUL
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250609142033.0
039 9# - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 200607291204
Level of effort used to assign nonsubject heading access points 902
-- 200604300950
-- 952
040 ## - CATALOGING SOURCE
Original cataloging agency UG-KaMUL
084 00 - OTHER CLASSIFICATION NUMBER
Classification number FAO/ND (08) 3/29
110 2# - MAIN ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Joint FAO/WHO Expert Committee on Food Additives.
245 10 - TITLE STATEMENT
Title Evaluation of the carcinogenic hazards of food additives :
Remainder of title Fifth report of the Joint FAO/WHO Expert Committee on Food Additives.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Geneva :
Name of publisher, distributor, etc. World Health Organization,
Date of publication, distribution, etc. 2000.
300 ## - PHYSICAL DESCRIPTION
Extent 33 p. ;
Dimensions 23 cm.
440 0# - SERIES STATEMENT/ADDED ENTRY--TITLE
Title FAO nutrition meetingsl report series ;
Volume/sequential designation 29
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references.
650 0# - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food additives
Form subdivision Congresses.
650 0# - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food contamination
Form subdivision Congresses.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element World Health Organization.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Books - Open Access

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