World Health Organization
World Health Organization
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity a...
World Health Organization
World Health Organization
This report presents the recommendations of a WHO Expert Committee commissioned to coordinate activities leading to the adoption of international recommendations for the production and control of vaccines and other biologicals and the estab...
World Health Organization
World Health Organization
This report presents the recommendations of a WHO Expert Committee commissioned to coordinate activities leading to the adoption of international recommendations for the production and control of vaccines and other biologicals and the estab...
World Health Organization
World Health Organization
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various flavouring agents, with a view to concluding as to safety concerns and to preparing specifications for identity and purity...
World Health Organization
World Health Organization
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food contaminants, with the aim to advise on risk management options for the purpose of public health protection. The firs...
World Health Organization
World Health Organization
The Expert Committee on Specifications for Pharmaceutical Preparations works towards clear, independent and practical standards and guidelines for the quality assurance of medicines. Standards are developed by the Committee through worldwid...
World Health Organization
World Health Organization
This report makes recommendations on new therapeutic regimens for visceral and cutaneous leishmaniasis, on the use of rapid diagnostic tests, details on the management of Leishmania-HIV coinfection and consideration of social factors and cl...
Evaluation of certain food additives. Seventy-first report of the Joint FAO/WHO Expert Committee on Food Additives [0.03%]
食品添加剂的评价第71号联合粮农组织/世界卫生组织食品添加剂专家委员会报告
World Health Organization;Food and Agriculture Organization of the United Nations
World Health Organization;Food and Agriculture Organization of the United Nations
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity a...
WHO Study Group on Tobacco Product Regulation. Report on the scientific basis of tobacco product regulation: third report of a WHO Study Group [0.03%]
烟草制品监管研究组。烟草制品监管的科学依据：世卫组织研究组第三份报告
WHO Study Group on Tobacco Production Regulation
WHO Study Group on Tobacco Production Regulation
This report presents the conclusions reached and recommendations made by the members of the WHO Study Group on Tobacco Product Regulation at its fifth meeting, during which it reviewed two background papers specially commissioned for the me...
World Health Organization Expert Committee
World Health Organization Expert Committee
The Expert Committee on Specifications for Pharmaceutical Preparations works towards clear, independent and practical standards and guidelines for the quality assurance of medicines. Standards are developed by the Committee through worldwid...