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141. 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).

142. 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).

143. 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).

144. 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).

145. 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).

146. Specifications for the identity and purity of food additives and their toxiclolgical evaluation : some antibiotics. Twelfth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, July-1-8, 1968

by Joint FAO/WHO Expert Committee on Food Additives | Joint FAO/WHO Expert Committee on Food Additives (12th : 1968 : Geneva).

Call number: 664.06 FAO nmr-45A Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1969Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-45A Std.] (1).

147. Evaluation of the toxicity of a number of antimicrobials and antioxidants : sixth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 5-12 June 1961.

by Joint FAO/WHO Expert Committee on Food Additives (6th : 1961 : Geneva, Switzerland).

Call number: 664.06 FAO nmr-35 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, New York : Columbia University Press, sales agents, 1962Online access: Click here to access online Availability: No items available Special Status (1).

148. 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).

149. 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).

150. 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).

151. 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).

152. 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).

153. 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).

154. 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).

155. 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).

156. 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).

157. 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).

158. 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).

159. 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).