Scientific Opinion on Flavouring Group Evaluation 82, Revision 1 (FGE.82Rev1): Consideration of Epoxides evaluated by the JECFA (65th meeting)

Scientific Opinion on Flavouring Group Evaluation 82, Revision 1 (FGE.82Rev1): Consideration of Epoxides evaluated by the JECFA (65th meeting)

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further ev...

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Bibliographic Details
Main Author:	EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Format:	Article
Language:	English
Published:	Wiley 2014-06-01
Series:	EFSA Journal
Subjects:	epoxides flavourings food safety JECFA 65th meeting FGE.82
Online Access:	http://www.efsa.europa.eu/en/efsajournal/doc/3708.pdf

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