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41. Food colours / edited by Victoria Emerton.

by Emerton, Victoria.

Call number: 664.062 FOOd Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Surrey, UK. : Oxford, UK. : Leatherhead Pub. ; Blackwell Pub., c2008Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.062 FOOd] (1).

42. Recent advances in food and flavor chemistry : food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods / edited by C.-T. Ho, ... [et al.].

by International Flavor Conference (12th : 2009 : Skiathos, Greece.) | Mussinan, C. J | Shahidi, F | Tratras Contis, E | Ho, Chi-Tang.

Call number: 664.5 INT Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Cambridge : RSC, c2010Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.5 INT] (1).

43. Food additives and packaging / Vanee Komolprasert, Petra Turowski, editor.

by Komolprasert, Vanee [editor.] | Turowski, Petra [co-editor.].

Call number: 664.06 FOOi Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Washington, DC : American Chemical Society, c2014Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FOOi] (1).

44. Evaluation of mercury, lead, cadmium and the food additives amaranth, diethylpyrocarbonate, and octyl gallate.

by Joint FAO/WHO Expert Committee on Food Additives | Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-51A Ref. Edition: nmr-51AMaterial type: book Book; Format: print Publisher: Geneva : World Health Organization, 1972Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FAO nmr-51A Ref.] (1). Items available for reference: [Call number: 664.06 FAO nmr-51A Ref.] (1).

45. Evaluation of certain food additives : Eighteenth report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 4-13 June 1974.

by Joint FAO/WHO Expert Committee on Food Additives | World Health Organization | Food and Agriculture Organization of the United Nations | Joint FAO/WHO Expert Committee on Food Additives (18th : 1974 : Rome).

Call number: 664.06 FAO nmr-54 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1974Availability: Items available for reference: [Call number: 664.06 FAO nmr-54 Std.] (1).

46. Evaluation of certain food additives : Nineteenth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 14-23 April 1975.

by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations | World Health Organization | Joint FAO/WHO Expert Committee on Food Additives (19th : 1975 : Geneva).

Call number: 664.06 FAO nmr-55 Ref. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1975Availability: Items available for reference: [Call number: 664.06 FAO nmr-55 Ref.] (1).

47. Handbook of U. S. colorants for foods, drugs, and cosmetics / Daniel M. Marmion.

by Marmion, Daniel M.

Call number: 664.06 MAR Ref. Material type: book Book; Format: print Publisher: New York : Wiley, c1979-Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 MAR Ref.] (1).

48. 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).

49. 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).

50. The science and technology of polymer films. / Edited by Orville J. Sweeting.

Call number: 668.49 SWE Material type: book Book; Format: print Publisher: New York : Interscience Publishers, [1968-71]Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 668.49 SWE] (2).

51. Dangerous properties of industrial materials / by N. Irving Sax ; assisted by Leonard J. Goldwater [and others].

by Sax, N. Irving (Newton Irving).

Call number: 614.8 SAX 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print Publisher: New York : Reinhold, [1963]Availability: Items available for loan: BSTI [Call number: 614.8 SAX 2nd ed. Ref.] (1).

52. 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).

53. Gums and stabilisers for the food industry : interactions of hydrocolloids : proceedings of an international conference, held at Clwyd, Wales, July 1981 / edited by Glyn O. Phillips, David J. Wedlock, Peter A. Williams.

by Wedlock, David J | Phillips, Glyn O | Williams, Peter A | International Conference on Gums and Stabilisers for the Food Industry (1981 : Clwyd, Wales).

Call number: 664.06 GUM Edition: 1st ed.Material type: book Book; Format: print Publisher: Oxford ; New York : Pergamon Press, 1982Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 GUM] (1).

54. Toxicological evaluation of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other substances.

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-46A Material type: book Book; Format: print Publisher: [Rome] : Food and Agriculture Organization of the United Nations, [1970]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FAO nmr-46A] (1). Items available for reference: [Call number: 664.06 FAO nmr-46A] (1).

55. CRC handbook of food additives / Editor: Thomas E. Furia.

by Furia, Thomas E | Chemical Society (Great Britain).

Call number: 664.06 CRC Ref. Material type: book Book; Format: print Publisher: Cleveland : Chemical Rubber Co., [1968]Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 CRC Ref.] (1).

56. 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).

57. 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).

58. 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).

59. 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).

60. 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).