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1. Principles of food chemistry / by John M. DeMan.

by De Man, John M.

Call number: 664 DEM Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., c1976Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 DEM] (1).

2. 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).

3. Specifications for identity and purity of food colours / as prepared by the 28th session of the Joint FAO/WHO Expert Committee on Food and 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-31/1 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-31/1 Std.] (1).

4. Food colors : Committee on Food Protection / National Research Council.

by National Research Council (United States). Food Protection Committee.

Call number: VF 576 Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences, 1971Availability: Items available for loan: BSTI [Call number: VF 576] (1).

5. Natural coloura and flavours, for use in sugar confedtionary and food products

by Food Industries Limited.

Call number: VF 763 Material type: book Book; Format: print Publisher: Merseyside : Food Industries Ltd, n.dAvailability: Items available for loan: BSTI [Call number: VF 763] (1).

6. Natural food colorants / edited by G. A. F. Hendry and J. D. Houghton.

by Hendry, G. A. F | Houghton, J. D.

Call number: 664.06 NATu Material type: book Book; Format: print Publisher: Glasgow : Blackie, c1992Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 NATu] (1).

7. Natural food colorants / edited by G. A. F. Hendry and J. D. Houghton

by Hendry, G. A. F | Houghton, J. D.

Call number: 664.06 NATu 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: London : Blackie Academic & Professional, c1996Availability: Items available for loan: BSTI [Call number: 664.06 NATu 2nd ed.] (1).

8. Food colorants : chemical and functional properties / edited by Carmen Socaciu

by Socaciu, Carmen.

Call number: 664.062 FOO Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press, c2008Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.062 FOO] (1).

9. Basic food chemistry / by Frank A. Lee.

by Lee, Frank A.

Call number: 641.300154 LEE Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1975Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 641.300154 LEE] (2).

10. Natural colours for food and other uses / edited by J.N. Counsell.

by Counsell, J. N | Roche Products Limited.

Call number: 664.06 NAT Material type: book Book; Format: print Publisher: London : Applied Science Publishers, c1981Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 NAT] (1).

11. Colour in food : improving quality / edited by Douglas B. MacDougall.

by MacDougall, Douglas B.

Call number: 664.062 COL Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press ; Cambridge, : Woodhead Pub., c2002Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.062 COL] (1).

12. 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).

13. 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).

14. Separation and identification of food colours permitted by the Colouring matters in fod regulations 1957

by Association of Public Analysts (London).

Call number: 543.1 APA Ref. Material type: book Book; Format: print Publisher: London : The Association, [1960]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 543.1 APA Ref.] (1). Items available for reference: [Call number: 543.1 APA Ref.] (2).

15. Specifications for the identity and purity of food additives and their toxicological evaluation : food colours and some antimicaobials and antioxidants. Eighth report of the Joint FAO/WHO Expert Committee ofn Food additives, Geneva, Dec. 8-17, 1964

by Joint FAO/WHO Expert Committee on Food Additives (8th : 1964 : Geneva).

Call number: 664.06 FAO nmr-38 Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1965Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-38 Std.] (2).

16. specifications for identity and purity and toxicologicalevaluation of food coloure

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-38B Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1966Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-38B Std.] (2).

17. Specifications for the identity and purity of food additives and their toxicological evaluaation : some food colours, emulsifiers, stabilizers, anticaking agents, and certain othe substances. Thirteenth report the Joint FAO/WHO Expert Committee on Food Additives

by Joint FAO/WHO Expert Committee on Food Additives (13th : 1969 : Rome).

Call number: 664.06 FAO Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1970Availability: Items available for reference: [Call number: 664.06 FAO Std.] (1).

18. Specifications for the identity and purity of some antioxidants, food colours, theickeners and certain other fooe additives. The contents of this document are result of the deliberations of this document are the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Geneva, Apr. 18-27, 1977

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-57 Std. Material type: book Book; Format: print Publisher: Rome : FAO/WHO, 1977Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-57 Std.] (1).

19. Food colour and appearance / John B. Hutchings

by Hutchings, John B.

Call number: 664.06 HUT Material type: book Book; Format: print Publisher: London : Chapman & Hall, c1994Availability: Items available for loan: BSTI [Call number: 664.06 HUT] (1).

20. The analytical chemistry of synthetic dyes / edited by K. Venkataraman.

by Venkataraman, K.

Call number: 547.86 VEN Ref. Material type: book Book; Format: print Publisher: New York : Wiley, c1977-Online access: Click here to access online Availability: Items available for reference: [Call number: 547.86 VEN Ref.] (1).