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1. 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 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).

2. 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).

3. 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).

4. 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 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).

5. 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 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).

6. 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-19 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, c1981Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-19 Std.] (1).

7. 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).

8. 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).

9. 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).

10. 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).

11. Speeifications for identity and purity; thickentng agents, antecaking agents, antimicrobials, antioxidants and emulsifiers; Joint FAO/WHO expert committee on food additives

by Food and Agriculture Organization of the United Nations | World Health Organization.

Call number: 664.06 FAO fnp-4 Std. Material type: book Book; Format: print Publisher: Rome, 1977Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-4 Std.] (1).

12. 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).

13. 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).

14. 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).

15. Compendium of food additive specifications, addendum 6 / Joint FAO / WHO Expert Committee on Food Additives.

by Joint FAO/WHO Expert Committee on Food Additives (51st : 1998 : Geneva).

Call number: 664.06 FAO fnp-52 add.6 Std. Material type: book Book; Format: print Publisher: Rome : FAO, c1998Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-52 add.6 Std.] (3).

16. Compendium of food additive specifications, addendum 8 / Joint FAO/WHO Expert Committee on Food Additives.

by Joint FAO/WHO Expert Committee on Food Additives. Session (55th : 2000 : Geneva).

Call number: 664.06 FAO fnp 52 add.8 Std. Material type: book Book; Format: print Publisher: Rome : FAO, 2000Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp 52 add.8 Std.] (2).

17. Compendium of food additive specifications, addendum 9 / Joint FAO/WHO Expert Committee on Food Additives.

by Joint FAO/WHO Expert Committee on Food Additives Session (57th : 2001 : Rome).

Call number: 664.06 FAO fnp.52 add.9 Std. Material type: book Book; Format: print Publisher: Rome : FAO, 2001Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp.52 add.9 Std.] (2).

18. Compendium of food additive specifications, addendum 10 / Joint FAO/WHO Expert Committee on Food Additives.

by Joint FAO/WHO Expert Committee on Food Additives. Session (59th : 2002 : Geneva).

Call number: 664.06 FAO fnp.52 add.10 Std. Material type: book Book; Format: print Publisher: Rome : WHO, 2002Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp.52 add.10 Std.] (4).