FrancophonIA/DGT-Translation_Memory huggingface dataset:
English: Column 8 (Footnotes): The footnote ‘1’ is allocated to the flavouring substances for which the evaluation has to be completed by the Authority. The footnotes ‘2’ to ‘4’ refer to time limits set for the applicants to comply with the Authority’s requests as expressed in the published opinions. Where the necessary information is not provided by the time requested, the flavouring substance in question will be withdrawn from the Union list. The Authority shall evaluate the submitted data within nine months from the receipt of such data. Substances which have already been evaluated by JECFA can be recognised from the JECFA number listed in column 4. ( 1) Evaluation to be completed by the Authority.
Czech: Sloupec 8 (poznámky pod čarou): Poznámka pod čarou 1 je určena pro aromatické látky, jejichž hodnocení musí teprve doporučit.
English: Additional scientific data shall be submitted by 31 December 2012. ( 3)
Czech: Doplňující vědecké údaje musí být předloženy do 31. prosince 2012.
Estonian: Täiendavad teaduslikud andmed tuleb esitada 31. detsembriks 2012.
English: Additional scientific data shall be submitted by 30 June 2013. ( 4)
Czech: Doplňující vědecké údaje musí být předloženy do 30. června 2012.
Estonian: Täiendavad teaduslikud andmed tuleb esitada 30. juuniks 2013.
English: Pursuant to Article 2(1) of Regulation (EC) No 1565/2000 substances that are contained in the register and have already been classified by the Scientific Committee on Food (hereinafter referred to as ‘the SCF’) in Category 1 [6] or by the Council of Europe in Category A [7] or by Joint FAO/WHO Expert Committee on Food Additives (hereinafter referred to as ‘JECFA’), so as to present no safety concern, as laid down in the reports of its 46th, 49th, 51st and 53rd meeting [8] need not be re-evaluated within the evaluation programme. These substances should be included in the list referred to in Regulation (EC) No 2232/96.
Danish: I henhold til artikel 2, stk. 1, i forordning (EF) nr. 1565/2000 behøver stoffer, der er opført på listen, og som allerede er blevet klassificeret af Den Videnskabelige Komité for Levnedsmidler (i det følgende benævnt »SCF«) i kategori 1 [6] eller af Europarådet i kategori A [7] eller af Det Fælles FAO-WHO-ekspertudvalg for Fødevaretilsætningsstoffer (i det følgende benævnt »JECFA«) som ikke udgørende nogen sundhedsmæssig risiko, jf. rapporterne fra udvalgets 46., 49., 51. og 53. møde [8], ikke at blive genevalueret inden for rammerne af evalueringsprogrammet. Disse stoffer bør optages på den i forordning (EF) nr. 2232/96 omhandlede liste.
English: 10 April, 2003.
German: 10. April 2003.
Spanish: 10 de abril de 2003.
Dutch: 10 april 2003.
Danish: 10. april 2003.
Finnish: huhtikuuta 2003.
Romanian: 10 aprilie 2003.
Maltese: L-10 ta’ April, 2003.
English: Column 8 (Footnotes): The footnote ‘1’ is allocated to the flavouring substances for which the evaluation has to be completed by the Authority.
French: Colonne 8 (notes): la note no 1 indique que l’Autorité doit terminer l’évaluation de la substance aromatisante concernée.
German: Spalte 8 (Fußnoten): Fußnote 1 bezeichnet die Aromastoffe, deren Bewertung die Behörde noch abschließen muss.
Italian: Colonna 8 (note): la nota «1» è assegnata alle sostanze aromatizzanti la cui valutazione deve essere completata dall’Autorità.
Portuguese: Coluna 8 (Notas): A nota «1» é atribuída às substâncias aromatizantes cuja avaliação tem de ser completada pela Autoridade.
Dutch: kolom 8 (noot): noot 1 betekent dat de Autoriteit de beoordeling van de desbetreffende aromastof nog moet afronden.
Danish: Kolonne 8 (Fodnoter): Aromastoffer, for hvilke autoriteten endnu ikke har afsluttet evalueringen, er tildelt fodnote 1.
Greek: Στήλη 8 (Υποσημειώσεις): η υποσημείωση «1» συνοδεύει τις αρτυματικές ύλες των οποίων η αξιολόγηση από την Αρχή δεν έχει ολοκληρωθεί.
Slovak: stĺpec 8 (poznámky pod čiarou): Poznámka pod čiarou č. 1 sa priraďuje aromatickým látkam, v prípade ktorých musí úrad dokončiť hodnotenie.
Polish: kolumna 8 (przypisy): przypis 1 odnosi się do substancji aromatycznych, które nie zostały jeszcze poddane ocenie przez Urząd.
Slovenian: Stolpec 8 (opombe): Z opombo „1“ so označene aromatične snovi, ki jih mora Agencija oceniti.
Romanian: Coloana 8 (Note de subsol): Nota de subsol „1” este alocată substanțelor aromatizante pentru care evaluarea trebuie să fie realizată de către autoritate.
Estonian: Veerg 8 (Joonealused märkused): joonealune märkus 1 lisatakse lõhna- ja maitseainetele, mille hindamise amet lõpetab.
Latvian: sleja (Zemsvītras piezīmes): aromatizējošām vielām, kuru novērtēšanu veic Iestāde, piešķirta 1. zemsvītras piezīme.
Maltese: Il-kolonna 8 (Noti ta’ qiegħ il-paġna): In-nota “1” ta’ qiegħ il-paġna hija allokata għal sustanzi aromatizzanti li l-evalwazzjoni tagħhom trid timtela mill-Awtorità.
English: Reports of the Scientific Committee for Food (Twenty-first series).
German: Berichte des Wissenschaftlichen Lebensmittelausschusses (21. Reihe).
Spanish: Reports of the Scientific Committee for Food (serie no 21).
Finnish: Elintarvikealan tiedekomitean raportit (21. sarja).
Slovak: Správy Vedeckého výboru pre potraviny (dvadsiata prvá séria).
Polish: Sprawozdania Komitetu Naukowego ds. Żywności (seria 21).
Hungarian: Az Élelmiszerügyi Tudományos Bizottság jelentései (21. sorozat).
Slovenian: Poročila Znanstvenega odbora za hrano (enaindvajseta serija).
Estonian: Reports of the Scientific Committee for Food (21. seeria).
English: Sum of isomers: 91-99 %. Relative contribution of each isomer: 55-75 % alpha, 16-23 % gamma, 1-10 % cis-beta, 1-13 % trans-beta, 0-1 % delta
German: Summe der Isomere: 91-99 % Relativer Beitrag der einzelnen Isomere: 55-75 % alpha-, 16-23 % gamma-, 1-10 % cis-beta-, 1-13 % trans-beta-, 0-1 % delta-
Spanish: Suma de isómeros: del 91 al 99 %;contribución relativa de cada isómero: del 55 al 75 % de alfa, del 16 al 23 % de gamma, del 1 al 10 % de cis-beta, del 1 al 13 % de trans-beta y del 0 al 1 % de delta
Dutch: som van de isomeren: 91-99 %. relatief aandeel van elk isomeer: 55-75 % α-, 16-23 % γ-, 1-10 % cis-β-, 1-13 % trans-β-, 0-1 % δ-
Slovak: suma izomérov: 91 – 99 %. relatívny príspevok každého izoméru: 55 – 75 % alfa, 16 – 23 % gama, 1 – 10 % cis-beta, 1 – 13 % trans-beta, 0 – 1 % delta
Slovenian: vsota izomerov: 91–99 %; relativni prispevek vsakega izomera: 55–75 % alfa, 16–23 % gama, 1–10 % cis-beta, 1–13 % trans-beta, 0–1 % delta
English: If the authorised flavouring substance is a racemate (an equal mixture of optical isomers), both the R- and S- form should also be authorised for use. If only the R-form is authorised then the S-form should not be covered by that authorisation and vice versa.
French: Si la substance aromatisante autorisée est racémique (mélange équimoléculaire d’isomères optiques), il convient d’autoriser l’utilisation des formes R comme des formes S. Si seule la forme R est autorisée, la forme S ne devrait pas l’être, et inversement.
Portuguese: Se a substância aromatizante autorizada for uma mistura racémica (mistura em quantidades iguais de isómeros óticos), também deve estar autorizada a utilização de ambas as configurações R e S. Se apenas a configuração R estiver autorizada, então a configuração S não deve estar coberta pela autorização e vice-versa.
Greek: Εάν η εγκεκριμένη αρτυματική ύλη είναι ρακεμικό μείγμα (ισομοριακό μείγμα οπτικών ισομερών), θα πρέπει επίσης να επιτρέπεται η χρήση των μορφών R και S. Εάν επιτρέπεται μόνο η μορφή R, η σχετική έγκριση θα πρέπει να μην καλύπτει τη μορφή S και αντιστρόφως.
Slovak: Ak je aromatická látka racemát (rovnorodá zmes optických izomérov), malo by sa povoliť aj používanie oboch foriem, čiže R aj S. Ak sa povolí len forma R, potom by sa uvedené povolenie nemalo vzťahovať na formu S a naopak.
Polish: Jeżeli zatwierdzona substancja aromatyczna jest racematem (równomolową mieszaniną izomerów optycznych), dozwolone powinno być stosowanie obu postaci R i S. Zezwolenie na stosowanie tylko postaci R nie obejmuje postaci S i odwrotnie.
Slovenian: Če je odobrena aromatična snov racemat (enakovredna zmes optičnih izomerov), bi za uporabo morali biti odobreni obe obliki, oblika R in oblika S. Če je odobrena samo oblika R, potem oblike S odobritev ne zajema in obratno.
English: Flavouring substances and natural sources of flavourings, Volume I, ‘Chemically-defined flavouring substances’, Fourth Edition. Council of Europe, ‘Partial agreement in the social and public health field’, Strasbourg, 1992, including its subsequent loose-leaf modifications until year 1999.
French: Substances aromatisantes et arômes naturels, volume I: Substances aromatisantes de constitution chimique définie, quatrième édition, Conseil de l’Europe, Accord partiel dans le domaine social et de la santé publique, Strasbourg 1992, et feuillets modificatifs subséquents jusqu’en 1999.
Greek: Flavouring substances and natural sources of flavourings, τέταρτη έκδοση, τόμος I «Chemically-defined flavouring substances», Συμβούλιο της Ευρώπης, Partial agreement in the social and public health field, Στρασβούργο 1992, και μετέπειτα τροποποιητικά φύλλα μέχρι το 1999.
English: Report of the Scientific Committee for Food on Quinine. (Opinion expressed on 19 February 1988). In Food — Science and techniques.
Swedish: Rapport från vetenskapliga livsmedelskommittén om kinin (yttrande av den 19 februari 1988).
Greek: Report of the Scientific Committee for Food on Quinine (γνωμοδότηση της 19ης Φεβρουαρίου 1988).
English: Reports of the Scientific Committee for Food (Twenty-first series). Internal Market and Industrial Affairs Directorate-General.
Swedish: Reports of the Scientific Committee for Food (Twenty-first series): Food-Science and Techniques, Generaldirektoratet för inre marknad och industripolitik, 1989.
Greek: Δημοσιεύθηκε στην έκδοση Food Science and Techniques, Reports of the Scientific Committee for Food (Twenty-first series), Γενική Διεύθυνση εσωτερικής αγοράς και Βιομηχανικών Υποθέσεων.
English: SCF/CS/ADD/EDUL/225 Final. 10 April, 2003. European Commission, Health and Consumer Protection Directorate-General.
Greek: Scientific Committee on Food, SCF/CS/ADD/EDUL/225 Final, 10 Απριλίου 2003, Ευρωπαϊκή Επιτροπή, Γενική Διεύθυνση Υγείας και Προστασίας των Καταναλωτών.
English: Report of the Scientific Committee for Food on Quinine. (Opinion expressed on 19 February 1988).
Spanish: Informe sobre la quinina del Comité Científico de la Alimentación Humana (dictamen emitido el 19 de febrero de 1988).
Italian: «Report of the Scientific Committee for Food on Quinine.» (Parere espresso in data 19 febbraio 1988).
Lithuanian: Maisto produktų mokslinio komiteto ataskaita dėl chinino (1988 m. vasario 19 d. nuomonė).
English: In Food — Science and techniques.
Spanish: En Food – Science and techniques.
Slovak: In Food – Science and techniques (Veda a technika v potravinách).
Maltese: F'Food — Science and techniques.
English: Column 6 (Purity of the named substance at least 95 % unless otherwise specified): The purity of the named flavouring substance has to be at least 95 %. If less, the composition of the flavouring substances is given in this column.
French: Colonne 6 (spécifications applicables quand la pureté de la substance dénommée n’atteint pas au moins 95 %): la pureté de la substance aromatisante concernée ne peut être inférieure à 95 % sauf exception, auquel cas la composition de la substance aromatisante est précisée dans cette colonne.
Spanish: Columna 6 (pureza de la sustancia: mínimo del 95 % si no se indica otra cosa): La pureza de la sustancia aromatizante debe ser de al menos el 95 %; si es inferior, en esta columna se especificará la composición de la sustancia aromatizante.
Portuguese: Coluna 6 (Pureza da substância referida, 95 % no mínimo, salvo especificação em contrário): a pureza da substância aromatizante referida deve ser de 95 %, no mínimo; se for inferior, a composição da substância aromatizante deve ser indicada nesta coluna.
English: Column 7 (Restrictions of Use): The use of flavouring substances is permitted in accordance with good manufacturing practices unless specific restriction is given in this column. Flavouring substances with restrictions of use may only be added to the listed food categories and under the specified conditions of use.
Spanish: Columna 7 (restricciones de uso): La utilización de la sustancia aromatizante se permite con arreglo a las buenas prácticas de fabricación, salvo si en esta columna se especifica una restricción específica; las sustancias aromatizantes con restricciones de uso solo podrán añadirse a las categorías de alimentos que figuren en la lista y en las condiciones de uso especificadas; a tal efecto se utilizarán las siguientes categorías de alimentos, según lo dispuesto en el anexo II del Reglamento (CE) no 1333/2008:
English: Category number Food category
Spanish: Categoría de alimentos
English: Column 8 (Footnotes): The footnote ‘1’ is allocated to the flavouring substances for which the evaluation has to be completed by the Authority. The footnotes ‘2’ to ‘4’ refer to time limits set for the applicants to comply with the Authority’s requests as expressed in the published opinions. Where the necessary information is not provided by the time requested, the flavouring substance in question will be withdrawn from the Union list. The Authority shall evaluate the submitted data within nine months from the receipt of such data. Substances which have already been evaluated by JECFA can be recognised from the JECFA number listed in column 4.
Spanish: Columna 8 (notas): La nota «1» se asigna a las sustancias aromatizantes cuya evaluación debe finalizar la EFSA; las notas «2» a «4» se refieren a los plazos fijados a los solicitantes para que cumplan las solicitudes expresadas por la EFSA en sus dictámenes publicados; si no se facilita la información necesaria en el plazo requerido, la sustancia aromatizante en cuestión se retirará de la lista de la Unión; la EFSA evaluará los datos presentados en el plazo de nueve meses a partir de la fecha de recepción de estos datos; las sustancias ya evaluadas por el JECFA pueden reconocerse por el número JECFA que figura en la columna 4.
English: Note 2: If the authorised flavouring substance is a racemate (an equal mixture of optical isomers), both the R- and S- form shall also be authorised for use. If only the R-form has been authorised then the S-form is not covered by this authorisation and vice versa.
French: Note 2: si la substance aromatisante autorisée est un racémique (mélange équimoléculaire d’isomères optiques), l’autorisation est valable pour les formes R comme les formes S. Si seule la forme R a été autorisée, la forme S ne l’est pas, et inversement.
Spanish: Nota 2: Si la sustancia aromatizante autorizada es un racemato (mezcla de partes iguales de isómeros ópticos) debe autorizarse el uso tanto de la forma R- como de la S-; si solo se autoriza la forma R-, la S- no debe estar cubierta por dicha autorización, y viceversa.
Portuguese: Observação 2: Se a substância aromatizante autorizada for uma mistura racémica (mistura em quantidades iguais de isómeros óticos), também está autorizada a utilização de ambas as configurações R e S. Se apenas a configuração R tiver sido autorizada, então a configuração S não está coberta pela autorização e vice-versa.
Slovak: Poznámka 2: Ak je aromatická látka racemát (zmes s rovnakým podielom optických izomérov), malo by sa povoliť používanie oboch foriem, R aj S. Ak sa povolila len forma R, potom sa uvedené povolenie nevzťahuje na formu S a naopak.
Polish: Uwaga 2: jeśli zatwierdzona substancja aromatyczna jest racematem (równomolową mieszaniną izomerów optycznych), dozwolone jest stosowanie obu postaci R i S. Zezwolenie na stosowanie tylko postaci R nie obejmuje formy S i odwrotnie.
Slovenian: Opomba 2: Če je odobrena aromatična snov racemat (enakovredna zmes optičnih izomerov), sta za uporabo odobreni obe obliki, oblika R in oblika S. Če je odobrena samo oblika R, potem oblike S ta odobritev ne zajema in obratno.
English: Note 3: Maximum levels refer to levels in or on food as marketed. By way of derogation from that principle, for dried and/or concentrated foods which need to be reconstituted the maximum levels shall apply to the food as reconstituted according to the instructions in the labelling taking into account the minimum dilution factor.
Spanish: Nota 3: Los niveles máximos se refieren a niveles en o sobre los alimentos comercializados; no obstante lo dispuesto por este principio, en el caso de alimentos deshidratados o concentrados que hayan de reconstituirse, los niveles máximos se aplicarán a los alimentos reconstituidos siguiendo las instrucciones de la etiqueta, teniendo en cuenta el factor mínimo de dilución.
English: Mixture of isomers: trans-trans isomer: 2-8 %, trans-cis isomer: 84-92 %, cis-cis isomer:3-8 %. Sum of three main peaks: 98-100 %
Spanish: Mezcla de isómeros: del 2 al 8 % de trans-trans, del 84 al 92 % de trans-cis y del 3 al 8 % de cis-cis; suma de los tres: del 98 al 100 %
English: The evaluation programme provided for by Regulation (EC) No 1565/2000 was intended for the establishment of the list referred to in Article 2(2) of Regulation (EC) No 2232/96. With the establishment of that list Regulation (EC) No 1565/2000 becomes obsolete and should be repealed. It should however continue to apply to flavouring substances included in the Annex to this Regulation for which footnotes 1 to 4 have been assigned. Regulation (EC) No 1565/2000 will cease to apply and will become obsolete once the risk assessment and authorisation procedures for those flavouring substances have been concluded.
Estonian: Määrusega (EÜ nr 1565/2000 ettenähtud hindamiskava oli kavandatud määruse (EÜ) nr 2232/96 artikli 2 lõikes 2 osutatud loetelu koostamiseks. Pärast kõnealuse loetelu koostamist määrus (EÜ) nr 1565/2000 iganeb ja tuleks tunnistada kehtetuks. Selle kohaldamist tuleks siiski jätkata lõhna- ja maitseainete puhul, mis on kantud käesoleva määruse lisasse, millele on lisatud joonealused märkused 1 kuni 4. Määruse (EÜ) nr 1565/2000 kohaldamine lõpetatakse ja määrus iganeb pärast seda, kui kõnealuste lõhna- ja maitseainete riskide hindamise ja loaandmise menetlused on lõpule viidud.
English: (Opinion expressed on 19 February 1988). In Food — Science and techniques.
Finnish: (Lausunto annettu 19. helmikuuta 1988.) Sarjassa Food – Science and techniques.
Polish: (Opinia z dnia 19 lutego 1988 r.) In Food – Science and techniques.
Hungarian: (A vélemény kiadásának időpontja: 1988. február 19.) Food – Science and techniques.
Slovenian: (Mnenje z dne 19. februarja 1988.) Hrana – znanost in tehnike.
Romanian: (Aviz exprimat la 19 februarie 1988.) În Food – Science and techniques.
Estonian: (Arvamus on esitatud 19. veebruaril 1988. aastal.) Food - Science and techniques.
Latvian: (Opinion expressed on 19 February 1988.) In Food – Science and techniques.
English: Opinion of the Scientific Committee on Food on glycyrrhizinic acid and its ammonium salt (expressed on 4 April 2003). Scientific Committee on Food. SCF/CS/ADD/EDUL/225 Final. 10 April, 2003. European Commission, Health and Consumer Protection Directorate-General.
French: Avis du 4 avril 2003 du comité scientifique de l’alimentation humaine sur l’acide glycyrrhizinique et son sel d’ammonium, SCF/CS/ADD/EDUL/225 Final, 10 avril 2003, Commission européenne, direction générale de la santé et de la protection des consommateurs.
Swedish: Scientific Committee on Food, ”Opinion of the Scientific Committee on Food on glycyrrhizinic acid and its ammonium salt” (av den 4 april 2003), SCF/CS/ADD/EDUL/225 Final 10 April 2003, Generaldirektoratet för hälso- och konsumentfrågor, Europeiska kommissionen.
Estonian: Opinion of the Scientific Committee on Food on glycyrrhizinic acid and its ammonium salt (toidu teaduskomitee arvamus glütsürritsiinhappe ja selle ammooniumsoola kohta (4. aprill 2003). Toidu teaduskomitee. SCF/CS/ADD/GEN/225 lõplik. 10. aprill 2003. Euroopa Komisjoni Tervishoiu ja Tarbijakaitse Peadirektoraat.
English: Substances which have already been evaluated by JECFA can be recognised from the JECFA number listed in column 4. ( 1)
Estonian: JECFA hindamise juba läbinud lõhna- ja maitseained on kindlaks tehtavad JECFA numbri järgi veerus 4.
English: Evaluation to be completed by the Authority. ( 2)
Estonian: Amet lõpetab hindamise.
English: Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) on a request from the Commission on camphor in flavourings and other food ingredients with flavouring properties. EFSA Journal (2008) 729, 1-15.
French: Le camphre dans les arômes et autres produits alimentaires aux propriétés aromatiques — Avis du groupe scientifique sur les additifs alimentaires, les arômes, les auxiliaires technologiques et les matériaux en contact avec les aliments sur une demande de la Commission, The EFSA Journal 2008, 729, p. 1-15.
Italian: «Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission on Camphor in flavourings and other food ingredients with flavouring properties.»EFSA Journal (2008) 729, pagg. 1-15.
Swedish: Vetenskapligt yttrande från panelen för livsmedelstillsatser, smakämnen, processhjälpmedel och material som kommer i kontakt med livsmedel (AFC), ”Camphor in flavourings and other food ingredients with flavouring properties”, The EFSA Journal, nr 729, s. 1–15, 2008.
Finnish: Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission on Camphor in flavourings and other food ingredients with flavouring properties, The EFSA Journal (2008) 729, s. 1–15.
Lithuanian: Mokslinės grupės maisto priedų, kvapiųjų medžiagų, perdirbimo pagalbinių medžiagų ir su maistu besiliečiančių medžiagų klausimais Komisijos prašymu pateikta nuomonė dėl kamparo naudojimo kvapiosiose medžiagose ir kitose kvapiųjų medžiagų savybių turinčiose maisto sudedamosiose dalyse, EFSA leidinys (2008) 729, p. 1–15.
English: Evaluation of certain food additives and contaminants. 46th Report of the Joint FAO/WHO Expert Committee on Food Additives, WHO Technical Report Series No 868, 1997.49th Report of the Joint FAO/WHO Expert Committee on Food Additives, WHO Technical Report Series No 884, 1999.51st Report of the Joint FAO/WHO Expert Committee on Food Additives, WHO Technical Report Series, No 891, 2000.53rd Report of the Joint FAO/WHO Expert Committee on Food Additives, WHO Technical Report Series, No 896, 2000.
French: Évaluation de certains additifs alimentaires et contaminants, 46e rapport du comité mixte FAO/OMS d’experts sur les additifs alimentaires, série de rapports techniques no 868 de l’OMS, 1997.49e rapport du comité mixte FAO/OMS d’experts sur les additifs alimentaires, série de rapports techniques no 884 de l’OMS, 1999.51e rapport du comité mixte FAO/OMS d’experts sur les additifs alimentaires, série de rapports techniques no 891 de l’OMS, 2000.53e rapport du comité mixte FAO/OMS d’experts sur les additifs alimentaires, série de rapports techniques no 896 de l’OMS, 2000.
Swedish: ”Evaluation of certain food additives and contaminants”, 46:e rapporten från FAO/WHO:s gemensamma expertkommitté för livsmedelstillsatser, WHO Technical Report Series, nr 868, 1997.49:e rapporten från FAO/WHO:s gemensamma expertkommitté för livsmedelstillsatser, WHO Technical Report Series, nr 884, 1999.51:a rapporten från FAO/WHO:s gemensamma expertkommitté för livsmedelstillsatser, WHO Technical Report Series, nr 891, 2000.53:e rapporten från FAO/WHO:s gemensamma expertkommitté för livsmedelstillsatser, WHO Technical Report Series, nr 896, 2000.
English: Report of the Scientific Committee for Food on Quinine. (Opinion expressed on 19 February 1988). In Food — Science and techniques. Reports of the Scientific Committee for Food (Twenty-first series). Internal Market and Industrial Affairs Directorate-General.
French: Rapport du comité scientifique de l’alimentation humaine sur la quinine (avis exprimé le 19 février 1988), rapports «Sciences et techniques de l’alimentation humaine» du comité scientifique de l’alimentation humaine, 21 e série, direction générale «Marché intérieur et affaires industrielles».