{"width":"100%","blog_title":"\u98df\u54c1\u5b89\u5168\u60c5\u5831blog\u904e\u53bb\u8a18\u4e8b","blog_url":"https://uneyama.hatenadiary.jp/","image_url":null,"provider_url":"https://hatena.blog","published":"2017-02-28 00:00:01","version":"1.0","categories":["EFSA"],"url":"https://uneyama.hatenadiary.jp/entry/20170228/p2","description":"\u98df\u54c1\u6dfb\u52a0\u7269\u3068\u3057\u3066\u306e\u30b0\u30a2\u30fc\u30ac\u30e0(E 412)\u306e\u518d\u8a55\u4fa1 Re-evaluation of guar gum (E 412) as a food additive EFSA Journal 2017;15(2):4669 [62 pp. ]. 24 February 2017 https://www.efsa.europa.eu/en/efsajournal/pub/4669 \u98df\u54c1\u6dfb\u52a0\u7269\u53ca\u3073\u98df\u54c1\u306b\u6dfb\u52a0\u3055\u308c\u308b\u6804\u990a\u6e90\u306b\u95a2\u3059\u308b\u79d1\u5b66\u30d1\u30cd\u30eb(ANS)\u306f\u98df\u54c1\u6dfb\u52a0\u7269\u3068\u3057\u3066\u306e\u30b0\u30a2\u30fc\u30ac\u30e0(E 412)\u306e\u5b89\u5168\u6027\u3092\u518d\u8a55\u4fa1\u3059\u308b\u79d1\u5b66\u7684\u610f\u898b\u3092\u63d0\u51fa\u3057\u305f\u3002EU\u3067\u306f\u30011970\u5e74\u30011974\u5e74\u30011975\u5e74\u306bFAO/WHO\u5408\u540c\u98df\u54c1\u6dfb\u52a0\u7269\u5c02\u2026","author_name":"uneyama","type":"rich","title":"\u610f\u898b\u7b49","author_url":"https://blog.hatena.ne.jp/uneyama/","height":"190","html":"<iframe src=\"https://hatenablog-parts.com/embed?url=https%3A%2F%2Funeyama.hatenadiary.jp%2Fentry%2F20170228%2Fp2\" title=\"\u610f\u898b\u7b49 - \u98df\u54c1\u5b89\u5168\u60c5\u5831blog\u904e\u53bb\u8a18\u4e8b\" class=\"embed-card embed-blogcard\" scrolling=\"no\" frameborder=\"0\" style=\"display: block; width: 100%; height: 190px; max-width: 500px; margin: 10px 0px;\"></iframe>","provider_name":"Hatena Blog"}