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81. 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).

82. Specifications for the identity and purity of some enzymes and certain other substances

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-50B Std. Material type: book Book; Format: print Publisher: Rome : FAO & WHO, 1972Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-50B Std.] (1).

83. Food chemicals codex / prepared by the Committee on Codex Specifications. Food and Nutrition Board. division of Biological Sciences Assembly of Sciences. National Research Council.

by United States. National Research Council.

Call number: 664.06 NRC 3rd ed. Ref. Edition: 3rd ed.Material type: book Book; Format: print Publisher: Washington : National Academic Press, 1981Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 NRC 3rd ed. Ref.] (1). Items available for reference: [Call number: 664.06 NRC 3rd ed. Ref.] (1).

84. Recommended methods for the microbiological examination of foods / edited by J. M. sharf.

by American Public Health Association. Committee on Evaluation and Standards. Coordinating Committee on Laboratory Methods. Subcommittee on Methods for the Microbiological Examination of Foods | sharf, J. M.

Call number: 614.31 APHA 2nd ed. Ref. Edition: 2nd ed,Material type: book Book; Format: print Publisher: New York : American public Helth Association, Inc., [1966]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 614.31 APHA 2nd ed. Ref.] (1). Items available for reference: [Call number: 614.31 APHA 2nd ed. Ref.] (1).

85. Mc Canec and Widdowsom's the composition of food / by A.A. paul and D.A.T. Southgate

by Paul, A. A | Southgate, D. A. T.

Call number: 641.11083 MCC 4th ed. Ref. Edition: 4th rev. & extended ed.Material type: book Book; Format: print Publisher: London : HMSO; Amsterdam, Elsevier North- Holland Biomedical Press, 1978Online access: Click here to access online Availability: Items available for reference: [Call number: 641.11083 MCC 4th ed. Ref.] (1).

86. McCance and Widdowson's the composition of foods / B. Holland...[et al]

by Holland, B | Composition of foods.

Call number: 641.11083 MCC 5th ed. Ref. Edition: 5th rev. & extended ed.Material type: book Book; Format: print Publisher: Cambridge : Royal Society of Chemistry, c1991Online access: Click here to access online Availability: Items available for reference: [Call number: 641.11083 MCC 5th ed. Ref.] (1).

87. Data sourcebook for food scientists and technologists / edited by Y. H. Hui.

by Hui, Y. H. (Yiu H.).

Call number: 664 DAT Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : VCH Pub., c1991Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 DAT Ref.] (1). Items available for reference: [Call number: 664 DAT Ref.] (1).

88. Vegetable dishes / B. Holland, A. A. Welch and D. H. Buss

by Holland, B | Buss, D. H | Welch, A. A.

Call number: 641.11083 MCC 5th ed. 2nd suppl. Ref. Edition: 5th ed., 2nd suppl.Material type: book Book; Format: print Publisher: Cambridge : Royal Society of Chemistry, c1991Online access: Click here to access online Availability: Items available for reference: [Call number: 641.11083 MCC 5th ed. 2nd suppl. Ref.] (1).

89. Food biotechnology / edited by Dietrich Knorr

by Knorr, D.

Call number: 664.024 FOO Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1987Online access: Click here to access online Availability: Items available for reference: [Call number: 664.024 FOO Ref.] (1).

90. Common fragrance and flavor materials : preparation, properties and uses / Kurt Bauer, Dorothea Garbe, Horst Surburg.

by Bauer, Kurt | Garbe, Dorothea | Surburg, Horst.

Call number: 641.338 BAU 2nd ed. Ref. Edition: 2nd rev. ed.Material type: book Book; Format: print Publisher: Weinheim : VCH, c1990Online access: Click here to access online Availability: Items available for reference: [Call number: 641.338 BAU 2nd ed. Ref.] (1).

91. Food safety assessment / John W. Finley, Susan F. Robinson, David J. Armstrong, editors

by American Chemical Society. Meeting (200th : 1990 : Washington, D.C.) | Robinson, Susan F | Finley, John W | Armstrong, David J | American Chemical Society. Division of Agricultural and Food Chemistry.

Call number: 363.1926 FOO Ref. Material type: book Book; Format: print Publisher: Washington, D.C. : American Chemical Society, c1992Online access: Click here to access online Availability: Items available for reference: [Call number: 363.1926 FOO Ref.] (1).

92. Methods of analysis for nutrition labeling / edited by Darryl M. Sullivan, Donald E. Carpenter.

by Sullivan, Darryl M | Carpenter, Donald E.

Call number: 664.07 MET Ref. Material type: book Book; Format: print Publisher: Arlington, Va. : AOAC International, c1993Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 MET Ref.] (1). Items available for reference: [Call number: 664.07 MET Ref.] (1).

93. Source book of flavors / edited by Gary Reineccius

by Reineccius, Gary.

Call number: 664.5 HEA 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print Publisher: New York, N.Y. : Chapman & Hall, c1994Availability: Items available for reference: [Call number: 664.5 HEA 2nd ed. Ref.] (1).

94. Volatile compounds in foods and beverages / edited by Henk Maarse

by Maarse, Henk.

Call number: 664.07 VOL Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1991Availability: Items available for reference: [Call number: 664.07 VOL Ref.] (1).

95. Food inspection and analysis : For the use of public analysts, health officers, sanitary chemists, and food economists / By Albert E. Leach. Rev. and enl. by Andrew L. Winton.

by Leach, Albert Ernest | Winton, Andrew Lincoln.

Call number: 543.1 LEA 4th ed. Edition: 3rd ed., 1st thousand Total issue, five thousand.Material type: book Book; Format: print Publisher: New York : John Wiley, 1920Availability: Items available for reference: [Call number: 543.1 LEA 4th ed.] (1).

96. The chemical analysis of foods; 6th ed. / by David Pearson.

by Pearson, David | Cox, Henry Edward.

Call number: 664.07 PEA 6th ed. Ref. Edition: 6th ed.Material type: book Book; Format: print Publisher: Edinburgh, New York : Churchill Livingstone, 1970Online access: Click here to access online Availability: No items available Special Status (1).

97. Specifications for identity and purity of some food colours, flavour enhancers, thickening agents and certain other food additives.

by Joint FAO/WHO Expert Committee on Food Additives.

Material type: book Book; Format: print Publisher: Rom : Food and Agriculture Organization of the United Nations and World Health Organization, Availability: Items available for reference: (1).

98. Summary of evaluation performed by the Joint FAO / WHO Expert Committee on Food Additives (JACFA) 1956-1993 (first through forty-first meetings) / Joint FAO/WHO Expert Committee on Food Additives.

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAOs Std. Material type: book Book; Format: print Publisher: Rome : FAO; Geneva : WHO, 1994Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAOs Std.] (1).

99. Handbook of food analysis / edited by Leo M. L. Nollet.

by Nollet, Leo M. L.

Call number: 664.07 HAN Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1996Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.07 HAN Ref.] (2).

100. Food industries manual / edited by M. D. Ranken, R. C. Kill and C. G. J. Baker.

by Ranken, M. D | Kill, R. C | Baker, C. G. J.

Call number: 664.0202 FOO 24th ed. Ref. Edition: 24th ed.Material type: book Book; Format: print Publisher: London : Blackie Academic & Professional, c1997Online access: Click here to access online Availability: Items available for reference: [Call number: 664.0202 FOO 24th ed. Ref.] (1).