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81. Food additives to extend shelf life.

by Pintauro, Nicholas D.

Call number: 664.0287 PIN Pat. Material type: book Book; Format: print Publisher: Park Ridge, N.J., Noyes Data Corp.,, 1974Availability: Items available for reference: [Call number: 664.0287 PIN Pat.] (1).

82. Food labelling complete texts / Joint FAO/WHO Codex Alimentarius Commission.

by Joint FAO/WHO Codex Alimentarius Commission | Joint FAO/WHO Codex Alimentarius Commission.

Call number: 363.19262 CACl Std. Material type: book Book; Format: print Publisher: Rome : FAO/WHO, 2000Availability: Items available for reference: [Call number: 363.19262 CACl Std.] (1).

83. Food labelling complete texts / Joint FAO/WHO Codex Alimentarius Commission.

by Joint FAO/WHO Codex Alimentarius Commission.

Call number: 363.19262 CACl 2001 Std. Material type: book Book; Format: print Publisher: Rome : FAO/WHO, 2001Availability: Items available for reference: [Call number: 363.19262 CACl 2001 Std.] (1).

84. The Japanese standards of food additives.

by Japan Koseisho.

Edition: 4th ed.Material type: book Book; Format: print Publisher: [Tokyo] : Ministry of Health and Welfare, 1979Availability: No items available

85. Phosphates as food ingredients / [by] R. H. Ellinger.

by Ellinger, Rudolph H.

Call number: 641.17 ELL Material type: book Book; Format: print Publisher: Cleveland : CRC Press, [1972]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.17 ELL] (1).

86. Food additives / R. J. Taylor.

by Taylor, Reginald James.

Call number: 664.06 TAY Material type: book Book; Format: print Publisher: Chichester ; New York : J. Wiley, c1980Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 TAY] (1).

87. Food additives : what they are, how they are used

by Manufacturing Chemists Association (United States).

Call number: 664 MCA Material type: book Book; Format: print Publisher: [Washington : Manufacturing Chemists'Association, 1961]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 MCA] (1).

88. Chemicals used in food processing / Food Protection Committee. National Research Council (United States)

by National Research Council (United States). Food Protection Committee.

Call number: 664.06 NRC p.1274 Ref. Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences--National Research Council, 1965Online access: Click here to access online Availability: No items available

89. The use of chemicals in food production, processing, storage, and distribution.

by National Research Council (United States). Food Protection Committee.

Call number: VF 349 Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences, 1973Availability: Items available for loan: BSTI [Call number: VF 349] (1).

90. Specifications for identity and purity of certain food additives : antioxidants, flavouring agents, food acids and salts, food colours, sweeteners, thickeners, and miscellaneous food additives ; 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.

Material type: book Book; Format: print Publisher: Rome : : JECFA :, 1986Availability: No items available

91. A guide to the status of flavoring materials under the Federal Food : Drug and Cosmetic Act.

by Fritzsche Brothers Inc.

Call number: 641.338 FB Material type: book Book; Format: print Publisher: [New York] : Fritzsche Brothers, Inc., [1965]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.338 FB] (1).

92. Chemical additives in food / R. W. L. Goodwin

by Goodwin, R. W. L.

Call number: 664.06 GOO Material type: book Book; Format: print Publisher: London : J. & A. Churchill Ltd., 1967Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 GOO] (1).

93. L-Lysine "Kyowa" for food fortification : food additive L-Lysine hydrochloride

by Kyowa Hakko Kogyo Company Limited.

Call number: VF LYS - 1 Material type: book Book; Format: print Publisher: Tokyo, n.dAvailability: No items available

94. The safety of polyoxyethylene [8] stearate for use in foods : a Report

by National Research Council (United States). Food Protection Committee.

Call number: 614.31 NRC Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences, National Research Council, 1958Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 614.31 NRC] (1).

95. Food additive control in the Federal Republic of Germany.

by Hamann, Volker.

Call number: 614.33 FAO fac-7 Ref. Material type: book Book; Format: print Publisher: Rome : FAO, 1963Online access: Click here to access online Availability: No items available

96. Food additive control in the United Kingdom

by Hinton, C. L.

Call number: 614.33 FAO fac-2 Ref. Material type: book Book; Format: print Publisher: Rome : FAO, 1960Online access: Click here to access online Availability: No items available

97. Food additive control in Australia

by Jewell, W. R.

Call number: 614.33 FAO fac-4 Ref. Material type: book Book; Format: print Publisher: Rome : FAO, 1961Online access: Click here to access online Availability: No items available

98. Food additive control in the Netherlands / W. Meijer

by Meijer, W.

Call number: 614.33 FAO fac-3 Ref. Material type: book Book; Format: print Publisher: Rome : FAO, 1961Online access: Click here to access online Availability: No items available

99. Food additive control in France / by R. Truhaut and R. Souverain

by Trugaut, R.

Call number: 614.33 FAO fac-6 Ref. Material type: book Book; Format: print Publisher: Rome FAO, 1963]Online access: Click here to access online Availability: No items available

100. Food additive control in Denmark / by Erik Uhl and Soren C. Hansen

by Uhl, Erik.

Call number: 614.33 FAO fac-5 Ref. Material type: book Book; Format: print Publisher: Rome : FAO, 1961Online access: Click here to access online Availability: No items available