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1.
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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 Food and Agriculture Organization of the United Nations | World Health Organization. Call number: 664 FAO 7th Rpt. Edition: 7th Rpt.Material type:  Book; Format:
print
Publisher: Rome : Food and Agriculture Organisation of the United Nations Availability: No items available
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2.
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FAO/WHO food additives data system : based on the work of the Joint FAO/WHO Expert Committee on Food Additives, 1956-1984
by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations. Call number: 664.06 FAO fnp-30 rev. 1 Edition: fnp-30Material type: 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 rev. 1] (1). Items available for reference: [Call number: 664.06 FAO fnp-30 rev. 1] (2).
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3.
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Specifications for identity and purity of certain food additives : antioxidants, enzyme preparations, flavouring agents, flavour enhancers, food colours, sweetening agents, thickening agents, miscellaneous food additives ; Joint FAO/WHO Expert Committee on Food Additives, 31st session, Geneva, 16-25 February 1987 and 33rd session, Geneva, 21-30 March 1988
by Joint FAO/WHO Expert Committee on Food Additives (31st : 1987 : Geneva, Switzerland) (33rd : 1988 : Geneva, Switzerland) | Food and Agriculture Organization of the United Nations. Call number: 664.06 FAO fn-38 Std. Material type: Book; Format:
print
Publisher: Rome : JECFA ;Food and Agriculture Organization of the United Nations, 1988Availability: Items available for reference: [Call number: 664.06 FAO fn-38 Std.] (2).
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4.
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FAO food additive control series, no.1-8
by Food and Agriculture Organization of the United Nations | Food and Agriculture Organization of the United Nations. Call number: 614.33 FAO Fac- Ref. Material type: Book; Format:
print
Publisher: Rome [Italy] : Food and Agriculture Organization of the United Nations, 1959-69Availability: No items available
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5.
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Specifications for identity and purity of food additives / Published under the auspices of the Food and Agriculture Organization of the United Nations and the World Health Organization.
by Food and Agriculture Organization of the United Nations | World Health Organization. Call number: 664 FAOs Ref. Material type: Book; Format:
print
Publisher: Rome : Food and Agriculture Organization of the United Nations, 1962-63Availability: No items available
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6.
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Evaluation of certain food additives and contaminants : twenty-sixth 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 (26th : 1982 : Geneva, Switzerland). Material type: Book; Format:
print
Publisher: Geneva : World Health Organization; [Albany, N.Y. : WHO Publications Centre, distributor], 1982Availability: No items available
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7.
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Specifications for identity and purity of food additives / Published under the auspices of the Food and Agriculture Organization of the United Nations and the World Health Organization.
by Food and Agriculture Organization of the United Nations | World Health Organization. Call number: 664 FAOs Std. Material type: Book; Format:
print
Publisher: Rome : Food and Agriculture Organization of the United Nations and the World Health Organization, 1962-63Availability: Items available for loan: BSTI [Call number: 664 FAOs Std.] (1). Items available for reference: [Call number: 664 FAOs Std.] (3).
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8.
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Specifications for identity and purity of food colours, flavouring agents and other food additives / as prepared by the 23rd session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 2-11 April 1979.
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-12 Std. Material type: Book; Format:
print
Publisher: Rome : Food and Agriculture Organization of the United Nations, 1979Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-12 Std.] (1).
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9.
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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; Format:
print
Publisher: Rome : Food and Agriculture Organization of the United Nations ; New York : UNIPUB, sales agents, 1972Availability: No items available
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10.
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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; Format:
print
Publisher: Geneva : World Health Organization ; Albany, NY : WHO Publications Center USA [distributor], 1987Availability: No items available
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11.
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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; Format:
print
Publisher: Geneva : World Health Organization; [Albany, N.Y. : World Health Organization Publications Centre, distributor], 1980Availability: No items available
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12.
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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; Format:
print
Publisher: Geneva : World Health Organization; (Albany, N.Y.; WHO Publications Centre, distributor), 1981Availability: No items available
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13.
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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; Format:
print
Publisher: Geneva : World Health Organization; [Albany, N.Y.; WHO Publications Centre, distributor], 1983Availability: No items available
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14.
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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; 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
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15.
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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; Format:
print
Publisher: Geneva : World Health Organization, 1971Availability: Items available for reference: [Call number: 664.06 FAO nmr-50 Ref.] (1).
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16.
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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; 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).
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17.
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Specifications for identity and purity of sweetening agents, emulsifying agents, flavouring agents, and other food additives / as prepared by the 24th session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 24 March to 2 April 1980.
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-17 Std. Material type: Book; Format:
print
Publisher: Rome : Food and Agriculture Organization of the United Nations, 1980Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-17 Std.] (2).
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18.
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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; 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).
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19.
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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; 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).
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20.
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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; 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).
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