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21. Refashioning nature [electronic resource] :food, ecology, and culture / David Goodman and Michael Redclift.

by Goodman, David, 1938- | Redclift, M. R.

Call number: 363.8 G653 Material type: computer file Computer file; Format: electronic available online remote Publisher: London ; New York : Routledge, 1991Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

22. Evaluation of food additives : some enzymes, modified starches, and certain other substances, toxicological evaluations and specifications and a review of the technicological efficacy of some antioxidants : fifteenth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 16-24 June 1971.

by Joint FAO/WHO Expert Committee on Food Additives (1971 : Geneva, Switzerland) | Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-48 Ref. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations ; New York : UNIPUB, sales agents, 1972Availability: No items available

23. Principles for the safety assessment of food additives and contaminants in food / World Health Organization

by United Nations Environment Programme | Food and Agriculture Organization of the United Nations | International Labour Organization | International Program on Chemical Safety | World Health Organization | Joint FAO/WHO Expert Committee on Food Additives.

Material type: book Book; Format: print Publisher: Geneva : World Health Organization ; Albany, NY : WHO Publications Center USA [distributor], 1987Availability: No items available

24. Evaluation of certain food additives : twenty-third report of the Joint FAO/WHO Expert Committee on Food Additives.

by Joint FAO/WHO Expert Committee on Food Additives (23th : 1980 : Geneva, Switzerland) | Food and Agriculture Organization of the United Nations | World Health Organization.

Material type: book Book; Format: print Publisher: Geneva : World Health Organization; [Albany, N.Y. : World Health Organization Publications Centre, distributor], 1980Availability: No items available

25. Evaluation of certain food additives : twenty-fifth report of the Joint FAO/WHO Expert Committee on Food Additives.

by Joint FAO/WHO Expert Committee on Food Additives (25th : Geneva, Switzerland) | Food and Agriculture Organization of the United Nations | World Health Organization.

Material type: book Book; Format: print Publisher: Geneva : World Health Organization; (Albany, N.Y.; WHO Publications Centre, distributor), 1981Availability: No items available

26. Evaluation of certain food additives and contaminants : twenty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives.

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

Material type: book Book; Format: print Publisher: Geneva : World Health Organization; [Albany, N.Y.; WHO Publications Centre, distributor], 1983Availability: No items available

27. Evaluation of food additives, some enzymes, modified starches, and certain other substances : toxicological evaluations and specifications and a review of the technicological efficacy of some antioxidants. Fifteenth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 16-24 June 1971.

by Joint FAO/WHO Expert Committee on Food Additives (15th : 1971 : Geneva, Switzerland).

Call number: 664.06 FAO nmr-50 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, New York : UNIPUB, sales agents, 1972Online access: Click here to access online Availability: No items available

28. Specifications for the identity and purity of food additive and their toxicological evaluation; emulsifiers, stabilizers, bleaching and maturing agents. Seventh report of the joint FAO/WHO Expert Committee on Food Additives, Rome, 18-25 February 1963

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664 FAO mmr-35 Std. Material type: book Book; Format: print Publisher: Rome, 1964Availability: No items available

29. Methods of analysis of food components and additives [electronic resource] /edited by Semih Otles.

by Otles, Semih.

Call number: 664.06 M592 Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : CRC Press, 2005Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

30. Food chemicals codex; 2nd ed. / Prepared by the Committee on Specifications, Food Chemicals Codex, of the Committee on Food Protection, National Research Council.

by National Research Council (United States). Committee on Specifications of the Food Chemicals Codex.

Call number: 664.06 NRC 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Washington, : National Academy of Sciences,, 1972Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 NRC 2nd ed. Ref.] (1).

31. Food additives tables / compiled by Food Law Research Centre, Institute of European Studies, University of Brussels ; editors, M. Fondu ... [et al.].

by Universite libre de Bruxelles. Food Law Research Centre | Fondu, M | Bigwood, E. J.

Call number: 664.06 FLRC Ref. Edition: Updated ed.Material type: book Book; Format: print Publisher: Amsterdam, New York : Elsevier Scientific Pub. Co., 1975-<1984 >Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FLRC Ref.] (1).

32. Food chemicals codex / Prepared by the Committee on Specifications of the Food Chemicals Codex of the Food Protection Committee.

by National Research Council (United States). Committee on Specifications of the Food Chemicals Codex.

Call number: 664 NRC Ref. Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences-National Research Council, 1963-Availability: Items available for reference: [Call number: 664 NRC Ref.] (1).

33. Food chemicals codex / Committee on Food Chemicals Codex, Food and Nutrition Board, Institute of Medicine, National Academy of Sciences.

by Institute of Medicine (United States.). Committee on Food Chemicals Codex.

Call number: 664.06 NRC 4th ed. Ref. Edition: 4th ed.Material type: book Book; Format: print Publisher: Washington, D.C. : National Academy Press, 1996Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 NRC 4th ed. Ref.] (1).

34. Evaluation of food additives : specifications for the identity and purity of food additives and their toxicological evaluation, some extractions solvents and certain other substances, and a review of the technological efficacy of some antimicrobial agents : fourteenth report of the Joint FA0/WHO Expert Committee on Food Additives, Geneva, 24 June-2 July 1970.

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

Call number: 664.06 FAO nmr-50 Ref. Material type: book Book; Format: print Publisher: Geneva : World Health Organization, 1971Availability: Items available for reference: [Call number: 664.06 FAO nmr-50 Ref.] (1).

35. Specifications for identity and purity of food colours enzyme preparations and other food additives / as prepared by the 22nd session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 3-12 April 1978.

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-7 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-7 Std.] (1).

36. Specifications for identity and purity of food additives : anticaking agents, buffering agents, salts, emulsifiers, enzymes, extraction solvents, flavouring agents, and miscellaneous food additives / prepared at the 28th session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 19-28 March 1984.

by Joint FAO/WHO Expert Committee on Food Additives (28th : 1984 : Rome) | Food and Agriculture Organization of the United Nations.

Call number: 664.06 FAO fnp-31/2 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, c1984Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-31/2 Std.] (1).

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

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

Call number: 664.04 FAO fnp-5rev.1 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1983Availability: Items available for reference: [Call number: 664.04 FAO fnp-5rev.1 Std.] (1).

38. Specifications for the identity and purity of some enzymes and certain other substances

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-50B Std. Material type: book Book; Format: print Publisher: Rome : FAO & WHO, 1972Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-50B Std.] (1).

39. Food chemicals codex / prepared by the Committee on Codex Specifications. Food and Nutrition Board. division of Biological Sciences Assembly of Sciences. National Research Council.

by United States. National Research Council.

Call number: 664.06 NRC 3rd ed. Ref. Edition: 3rd ed.Material type: book Book; Format: print Publisher: Washington : National Academic Press, 1981Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 NRC 3rd ed. Ref.] (1). Items available for reference: [Call number: 664.06 NRC 3rd ed. Ref.] (1).

40. Specifications for identity and purity of some food colours, flavour enhancers, thickening agents and certain other food additives.

by Joint FAO/WHO Expert Committee on Food Additives.

Material type: book Book; Format: print Publisher: Rom : Food and Agriculture Organization of the United Nations and World Health Organization, Availability: Items available for reference: (1).