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161. The Japanese standards of food additives / Ministry of Health and Welfare. Japan.

by Japan. Ministry of Health and Welfare.

Call number: 664.06 JAP 4th ed. Ref. Edition: 4th ed.Material type: book Book; Format: print Publisher: Tokyo, 1979Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 JAP 4th ed. Ref.] (1).

162. Food additive user's handbook / edited by Jim Smith.

by Smith, Jim.

Call number: 664.06 FOO Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Blackie, c1991Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FOO Ref.] (1).

163. Handbook of food, drug and cosmetic excipients / Susan C. Smolinske

by Smolinske, Susan C.

Call number: 615.9 SMO Ref. Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press, 1992Online access: Click here to access online Availability: Items available for reference: [Call number: 615.9 SMO Ref.] (1).

164. The Japanese standards of food additives / Ministry of Health and Welfare.

by Japan. Ministry of Health and Welfare.

Call number: 664.06 JAP 6th ed. Ref. Edition: 6th ed.Material type: book Book; Format: print Publisher: Tokyo : Ministry of Health and Welfare, c1994Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 JAP 6th ed. Ref.] (1).

165. Compendium of food additive specifications, addendum 4 / Joint FAO / WHO Expert Committee of Food Additives.

by Joint FAO / WHO Expert Committee on Food Additives. Session (46th : 1996 : Geneva).

Call number: 664.06 FAO fnp-52 add.4 Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1996Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-52 add.4 Std.] (1).

166. Specifications for identity and purity of certain food additives / Joint FAO / WHO Expert Committee on Food Additives.

by Joint FAO / WHO Expert Committee on Food Additives. Session (35th : 1989 : Rome, Italy).

Call number: 664.06 FAO fnp-49 Std. Material type: book Book; Format: print Publisher: Rome : FAO , 1990Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-49 Std.] (1).

167. Compendium of food additive specifications, addendum 5 / Joint FAO/WHO Expert Committee on Food Additives.

by Joint FAO/WHO Expert Committee on Food Additives (49 : 1997 : Rome).

Call number: 664.06 FAO fnp-52 add.5 Std. Material type: book Book; Format: print Publisher: Rome : FAO, c1997Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-52 add.5 Std.] (1).

168. Food additives : reference file = แฟ้มข้อมูลบริการค้นเรื่อง เรื่อง วัตถุเจือปนอาหาร / Bureau of Science and Technology Information, Department of Science Service.

by Thailand. Department of Science Service. Bureau of Science and Technology Information.

Call number: BSTI RF-5 Material type: book Book; Format: print Publisher: Bangkok : BSTI , c 2006Online access: Click here to access online Availability: Items available for reference: [Call number: BSTI RF-5] (1).

169. Antimicrobials in food / edited by P. Michael Davidson, John N. Sofos, A. L. Branen.

by Davidson, P. Michael | Sofos, John N | Branen, A. L.

Call number: 664.06 ANT 3rd ed. Ref. Edition: 3rd ed.Material type: book Book; Format: print Publisher: Boca Raton : Taylor & Francis, c 2005Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 ANT 3rd ed. Ref.] (1).

170. Emulsifiers in food technology / edited by Robert J. Whitehurst.

by Whitehurst, Robert J.

Call number: 664.06 EMU Ref. Material type: book Book; Format: print Publisher: Oxford : Blackwell, c2004Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 EMU Ref.] (1).

171. Essential guide to food additives / Leatherhead Food International

by Leatherhead Food International.

Call number: 664.06 ESS 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Leatherhead, Surrey : Leatherhead Pub., 2003Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 ESS 2nd ed. Ref.] (1).

172. Essential guide to food additives / revised by Victoria Emerton and Eugenia Choi.

by Emerton, Victoria | Choi, Eugenia | Leatherhead Food International.

Call number: 664.06 ESS 3rd ed. Ref. Edition: 3rd ed.Material type: book Book; Format: print Publisher: Leatherhead, Surrey : Leatherhead Food International, c2008Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.06 ESS 3rd ed. Ref.] (1).

173. Microbial inhibitors in food : the action, use and natural occurrence of microbial inhibitors in foods. / Editor, N. Molin; assistant editor, A. Erichsen.

by International Symposium on Food Microbiology (4th : 1964 : Swedish Institute for Food Preservation Research) | Molin, Nils | International Association of Microbiological Societies | Svenska institutet for konserveringsforskning.

Call number: 664.8 MOL Material type: book Book; Format: print Publisher: Stockholm : Almquist & Wiksell, [1964]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.8 MOL] (1).

174. General requirements Joint FAO/WHO Codex Alimentarius Commission.

by Joint FAO/WHO Codex Alimentarius Commission | Joint FAO/WHO Food Standards Programme.

Call number: 363.19262 CAC 2nd ed. V.1A Std. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Rome : FAO/WHO, 2000Availability: Items available for reference: [Call number: 363.19262 CAC 2nd ed. V.1A Std.] (1).

175. Food chemical safety / edited by David H. Watson.

by Watson, David H.

Call number: 363.192064 FOO Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press / Woodhead Pub., c2001-2Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 363.192064 FOO] (2).

176. Recent advances in food and flavor chemistry : food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods / edited by C.-T. Ho, ... [et al.].

by International Flavor Conference (12th : 2009 : Skiathos, Greece.) | Mussinan, C. J | Shahidi, F | Tratras Contis, E | Ho, Chi-Tang.

Call number: 664.5 INT Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Cambridge : RSC, c2010Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.5 INT] (1).

177. Evaluation of mercury, lead, cadmium and the food additives amaranth, diethylpyrocarbonate, and octyl gallate.

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

Call number: 664.06 FAO nmr-51A Ref. Edition: nmr-51AMaterial type: book Book; Format: print Publisher: Geneva : World Health Organization, 1972Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FAO nmr-51A Ref.] (1). Items available for reference: [Call number: 664.06 FAO nmr-51A Ref.] (1).

178. Evaluation of certain food additives : Eighteenth report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 4-13 June 1974.

by Joint FAO/WHO Expert Committee on Food Additives | World Health Organization | Food and Agriculture Organization of the United Nations | Joint FAO/WHO Expert Committee on Food Additives (18th : 1974 : Rome).

Call number: 664.06 FAO nmr-54 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1974Availability: Items available for reference: [Call number: 664.06 FAO nmr-54 Std.] (1).

179. Toxicological evaluation of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other substances.

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-46A Material type: book Book; Format: print Publisher: [Rome] : Food and Agriculture Organization of the United Nations, [1970]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FAO nmr-46A] (1). Items available for reference: [Call number: 664.06 FAO nmr-46A] (1).

180. Codex standards and guidelines for the labeling of foods and food additives / Joint FAO/WHO. Codex Alimentarius Commission

by Joint FAO/WHO Codex Alimentarius Commission | Joint FAO/WHO Food Standards Programme.

Call number: 363.19262 CAC 1st ed. v.6 Std. Edition: 1st ed.Material type: book Book; Format: print Publisher: Rome : Food and Agricullture Organization of thr United Nations and World Health Organization, 1981Availability: Items available for reference: [Call number: 363.19262 CAC 1st ed. v.6 Std.] (1).