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21. Specifications for the identity and purity of some food additives.The contents of this document are the result of the deliberation of the Joint FAO/WHO Expert Committee on Food Additives which met in Rome, Apr. 21-29, 1976.

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO fns-1B Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1977Availability: Items available for reference: [Call number: 664.06 FAO fns-1B Std.] (1).

22. Specifications for identity and purity of certain fooe additives : antioxidants, flavouring agents, food acids and salts, food additives / prepared bu the 30th session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 2 -11 June 1986

by Joint FAO/WHO Expert Committee on Food Additives (30th : 1986 : Rome) | Food and Agriculture Organization of the United Nations.

Call number: 664.06 FAO fnp-37 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1986 Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-37 Std.] (2).

23. Specifications for identity and purity of buffering agents, salts emulsifiers, stabilizers, theckening agents, extractionsolvents, flavouring agents, sweetening agents and miscellaneous food additives / as prepared by the 27 th session of the joint FAO/WHO expert committee on food additives, Geneva, 11-20 April 1983

by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations.

Call number: 664.06 FAO fnp-25 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations,, 1983Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-25 Std.] (2).

24. Specifications for the identity and purity of food additives and their toxicological evaluation : food colours and some antimicaobials and antioxidants. Eighth report of the Joint FAO/WHO Expert Committee ofn Food additives, Geneva, Dec. 8-17, 1964

by Joint FAO/WHO Expert Committee on Food Additives (8th : 1964 : Geneva).

Call number: 664.06 FAO nmr-38 Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1965Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-38 Std.] (2).

25. Specifications for the identity and purity of some antioxidants, food colours, theickeners and certain other fooe additives. The contents of this document are result of the deliberations of this document are the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Geneva, Apr. 18-27, 1977

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-57 Std. Material type: book Book; Format: print Publisher: Rome : FAO/WHO, 1977Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-57 Std.] (1).

26. Specifications for identity and purity of carrier solvents, emulsifiers, and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening agents, and other food additives / as prepared by the 25th session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 23 March to 1 April 1981.

by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations | World Health Organization.

Call number: 664.06 FAO fnp-25 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, c1981Availability: Items available for reference: [Call number: 664.06 FAO fnp-25 Std.] (1).

27. FAO/WHO food additives data system : based on the work of the Joint FAO/WHO Expert Committee on Food Additives.

by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations.

Call number: 664.06 FAO fnp-30 Edition: fnp-30Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1984Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FAO fnp-30] (1).

28. A review of the technological efficacy of some antimicrobial agents : fourteenth report.

by Joint FAO/WHO Expert Committee on Food Additives | Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-48c Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1971Availability: Items available for loan: BSTI [Call number: 664.06 FAO nmr-48c] (1).

29. A review of the technological efficacy of some antioxidants and synergists.

by Joint FAO/WHO Expert Committee on Food Additives | Joint FAO/WHO Report Committee on Food Additives (15th : 1971 : Rome).

Call number: 664.06 FAO nmr-50c Edition: nmr-50cMaterial type: book Book; Format: print Publisher: Rome : World Health Organization, Food and Agriculture Organization of the United Nations, 1972Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FAO nmr-50c] (1).

30. Toxicological evaluation of some extraction solvents and certain other substances / issued jointly by FAO and WHO.

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-48A Ref. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1971Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FAO nmr-48A Ref.] (1). Items available for reference: [Call number: 664.06 FAO nmr-48A Ref.] (1).

31. General principles governing the use of food additives : report of the Joint FAO/WHO Expert Committee on Food Additives, first session Rome, Italy, 3-10 December 1956, sponsored jointly by FAO and WHO.

by Joint FAO/WHO Expert Committee on Food Additives | World Health Organization.

Call number: 664.06 FAO nmr-15 Ref. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1957Availability: Items available for reference: [Call number: 664.06 FAO nmr-15 Ref.] (1).

32. Guide to specifications for general notices, general methods, identification tests, test solutions and other reference materials / Joint FAO/WHO Expert Committee on Food Additives.

by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations | World Health Organization.

Call number: 664.06 FAO fnp-5 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations,, 1978Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-5 Std.] (1).

33. Evaluation of the toxicity of a number of antimicrobials and antioxidants : sixth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 5-12 June 1961.

by Joint FAO/WHO Expert Committee on Food Additives (6th : 1961 : Geneva, Switzerland).

Call number: 664.06 FAO nmr-31 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, New York : Columbia University Press, sales agents, 1962Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-31 Std.] (1).

34. Procedures for the testing of intentional food additives to establish their safety for use second report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, June 17-24, 1957

by Joint FAO/WHO Expert Committee on Food Additives (2nd : 1975 : Geneva).

Call number: 664.06 FAO nmr-17 Ref. Material type: book Book; Format: print Publisher: Rome : FAO, 1958Availability: Items available for reference: [Call number: 664.06 FAO nmr-17 Ref.] (1).

35. Evaluation of the carciongentic hazards of food additives. Fifth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, Dec. 12-19, 1960

by Joint FAO/WHO Expert Committee on Food Additives (5th : 1960 : Geneva).

Call number: 664.06 FAO nmr-29 Std. Material type: book Book; Format: print Publisher: Rome : RAO, 1961Availability: Items available for reference: [Call number: 664.06 FAO nmr-29 Std.] (1).

36. Specifications for identity and purity and toxicological evaluation of some antimicrobials and antioxidants. Joint FAO/WHO Expert Committee on Food Additives, Dec. 8-17, 1964

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-38A Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1965Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-38A Std.] (1).

37. Specifications for the identity and purity of food additives and their toxicological evaluation : some antimicrobials antioxidants, emulsifiers, stabilizers, flour-treatment agents, acids and bases. Ninth report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, Dec. 13-20, 1965

by Joint FAO/WHO Expert Committee on Food Additives (9th : 1965 : Rome).

Call number: 664.06 FAO nmr-40 Material type: book Book; Format: print Publisher: Rome : FAO, 1966Availability: Items available for reference: [Call number: 664.06 FAO nmr-40] (1).

38. Specifications for the identity and purity of food additives and their toxicological evaluation : some emulsifiers and stabilizers and certain other substances. Tenth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, Oct. 11-18, 1966

by Joint FAO/WHO Expert Committee on Food Additives (10th : 1966 : Geneva).

Call number: 664.06 FAO nmr-43 Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1967Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-43 Std.] (1).

39. Specifications for the identity and purity of food additives and their toxicological eveluation : some flavouring substances and non-nutritive sweetening agents. Eleventh report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, Aug. 21-28, 1967

by Joint FAO/WHO Expert Committee on Food Additives (11th : 1967 : Geneva).

Call number: 664.06 FAO nmr-44 Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1968Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-44 Std.] (1).

40. Specifications for the identity and purity of food additives and their toxiclolgical evaluation : some antibiotics. Twelfth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, July-1-8, 1968

by Joint FAO/WHO Expert Committee on Food Additives (12th : 1968 : Geneva).

Call number: 664.06 FAO nmr-45 Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1969Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-45 Std.] (1).