World Health OrganizationFood and Agriculture Organization of the United Nations2024-04-082024-04-082024-04-089789240090026 (electronic version)9789240090033 (print version)9789251386200 (FAO)0512-3054https://iris.who.int/handle/10665/376462xi, 71 p.enCC BY-NC-SA 3.0 IGOhttps://creativecommons.org/licenses/by-nc-sa/3.0/igoFood AdditivesFood ContaminationRisk AssessmentFlavoring AgentsDietary ExposureAcetalsAldehydesCarboxylic AcidsEvaluation of certain food additives: ninety-seventh report of the Joint FAO/WHO Expert Committee on Food AdditivesPublicationsanalysisadverse effectstoxicityWorld Health Organization