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41. Evaluation of certain food additives and contaminants : twenty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives.

by Food and Agriculture Organization of the United Nations | World Health Organization | Joint FAO/WHO Expert Committee on Food Additives.

Material type: book Book; Format: print Publisher: Geneva : World Health Organization; [Albany, N.Y.; WHO Publications Centre, distributor], 1983Availability: No items available

42. Evaluation of food additives, some enzymes, modified starches, and certain other substances : toxicological evaluations and specifications and a review of the technicological efficacy of some antioxidants. Fifteenth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 16-24 June 1971.

by Joint FAO/WHO Expert Committee on Food Additives (15th : 1971 : Geneva, Switzerland).

Call number: 664.06 FAO nmr-50 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, New York : UNIPUB, sales agents, 1972Online access: Click here to access online Availability: No items available

43. Guide to the safe use of food additives / Joint FAO/WHO Food Standards Programme. Codex Alimentarius Commission

by aJoint FAO/WHO Food Standards Programme. Codex Alimentarius Commission.

Call number: FAO CAC/FAL 5-1979 Std. Material type: book Book; Format: print Publisher: Rome : FAO/WHO, 1979Availability: No items available

44. Specifications for the identity and purity of food additive and their toxicological evaluation; emulsifiers, stabilizers, bleaching and maturing agents. Seventh report of the joint FAO/WHO Expert Committee on Food Additives, Rome, 18-25 February 1963

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664 FAO mmr-35 Std. Material type: book Book; Format: print Publisher: Rome, 1964Availability: No items available

45. Specifications for identity and purity of food additives : Published under the auspices of the Food and Agricalture Organization of the United Natuens and the World Health Organization

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

Call number: 664.06 RAO Std. Material type: book Book; Format: print Publisher: Roms : FAO, 1963Availability: No items available

46. Food chemistry / Lillian Hoagland Meyer

by Meyer, Lillian Hoagland.

Call number: 664 MEY ew. ed. Edition: ew. ed.Material type: book Book; Format: print Publisher: East West ed. New Delhi : Affiliated East-West Pree PVT. Ltd., 1973Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 MEY ew. ed.] (1).

47. Evaluation of certain food additives and contaminants : thirty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives / World Health Organization

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

Material type: book Book; Format: print Publisher: Geneva : World Health Organization, 1991Availability: No items available

48. Ingredient interactions : effects on food quality / edited by Anikumar G. Gaonkar.

by Gaonkar, Anikumar G.

Call number: 664.07 ING Material type: book Book; Format: print Publisher: New York, N. Y. : Marcel Dekker, c1995Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 ING] (1).

49. Edible coatings and films to improve food quality / edited by John M. Krochta, Elizabeth A. Baldwin and Myrna O. Nisperos - Carriedo.

by Krochta, John M | Baldwin, Elizabeth A | Nisperos - Carriedo, Myrna O.

Call number: 641.4 EDI Material type: book Book; Format: print Publisher: Lancaster, Pa. : Technomic, c1994Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.4 EDI] (1).

50. Specifications for the identily and purity of some extraction solvents and certain other substances / Joint FAO/WHO Expert Committee on Food Additives.

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-48B Material type: book Book; Format: print Publisher: Rome : FAO & WHO, 1971Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FAO nmr-48B] (1).

51. Food chemical safety / edited by David H. Watson.

by Watson, David H.

Call number: 363.192064 FOO Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press / Woodhead Pub., c2001-2Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 363.192064 FOO] (2).

52. 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).

53. Ingredient interactions : effects on food quality/ edited by Anilkumar G. Gaonkar, Andrew McPherson.

by Gaonkar, Anilkumar G | McPherson, Andrew.

Call number: 664.07 ING 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC / Taylor & Francis, c2006Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 ING 2nd ed.] (1).

54. Novel food ingredients for weight control / edited by C.J.K. Henry

by Henry, C.J.K.

Call number: 664.6 NOV Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press ; Cambridge : Woodhead Pub. Ltd., c2007Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.6 NOV] (1).

55. 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).

56. Food colorants [electronic resource] :chemical and functional properties / editor, Carmen Socaciu.

by Socaciu, Carmen.

Call number: 664.062 F686 Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : Taylor & Francis, c2007Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

57. Methods of analysis of food components and additives [electronic resource] /edited by Semih Otles.

by Otles, Semih.

Call number: 664.06 M592 Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : CRC Press, 2005Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

58. Ingredient interactions [electronic resource] :effects on food quality / edited by Anilkuma G. Gaonkar, Andrew McPherson.

by Gaonkar, Anilkumar G, 1954- | McPherson, Andrew.

Call number: 664.07 I55 Edition: 2nd ed.Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : CRC/TAYLOR & Francis, 2006Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

59. 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).

60. 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).