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1. Specifications for identity and purity of food additives / Published under the auspices of the Food and Agriculture Organization of the United Nations and the World Health Organization.

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

Call number: 664 FAOs Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations and the World Health Organization, 1962-63Availability: Items available for loan: BSTI [Call number: 664 FAOs Std.] (1). Items available for reference: [Call number: 664 FAOs Std.] (3).

2. FAO/WHO food additives data system : based on the work of the Joint FAO/WHO Expert Committee on Food Additives, 1956-1984

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

Call number: 664.06 FAO fnp-30 rev. 1 Edition: fnp-30Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1984Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FAO fnp-30 rev. 1] (1). Items available for reference: [Call number: 664.06 FAO fnp-30 rev. 1] (2).

3. 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).

4. 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).

5. The Almanac of the canning, freezing : preserving industries [Formerly "the canning trade alnanac"] 1969 - 1998, 2001-02, 2004,2008/2009.

Call number: 664.028 ALM Std. Material type: book Book; Format: print Publisher: Elmwood Park, N.J. : Food Institute, 1969-2002, 2004, 2009Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.028 ALM Std.] (3). Items available for reference: [Call number: 664.028 ALM Std.] (18).

6. Specifications for identity and purity of certain food additives : antioxidants, enzyme preparations, flavouring agents, flavour enhancers, food colours, sweetening agents, thickening agents, miscellaneous food additives ; Joint FAO/WHO Expert Committee on Food Additives, 31st session, Geneva, 16-25 February 1987 and 33rd session, Geneva, 21-30 March 1988

by Joint FAO/WHO Expert Committee on Food Additives (31st : 1987 : Geneva, Switzerland) (33rd : 1988 : Geneva, Switzerland) | Food and Agriculture Organization of the United Nations.

Call number: 664.06 FAO fn-38 Std. Material type: book Book; Format: print Publisher: Rome : JECFA ;Food and Agriculture Organization of the United Nations, 1988Availability: Items available for reference: [Call number: 664.06 FAO fn-38 Std.] (2).

7. General requirements Joint FAO/WHO Codex Alimentarius Commission.

by Joint FAO/WHO Codex Alimentarius Commission | Joint FAO/WHO Food Standards Programme.

Call number: 363.19262 CAC 2nd ed. V.1A Std. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Rome : FAO/WHO, 2000Availability: Items available for reference: [Call number: 363.19262 CAC 2nd ed. V.1A Std.] (1).

8. Australia New Zealand Food Standards Code : 2006.

Call number: 664 AUS Std. Material type: book Book; Format: print Publisher: Barton, ACT : Commonwealth of Australia, c2006Online access: Click here to access online Availability: Items available for reference: [Call number: 664 AUS Std.] (1).

9. 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).

10. 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).

11. UN/ECE standards for fresh fruit and vegetables / recommended by the Working Party on Standardization of Perishable Produce of the Economic Commission for Europe.

by United Nations. Economic Commission for Europe. Committee on Agricultural Problems.

Call number: 641.34 UNE Std. Material type: book Book; Format: print Publisher: New York : United Nations, 1980Availability: Items available for reference: [Call number: 641.34 UNE Std.] (1).

12. 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).

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. Specifications for identity and purity of sweetening agents, emulsifying agents, flavouring agents, and other food additives / as prepared by the 24th session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 24 March to 2 April 1980.

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-17 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1980Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-17 Std.] (2).

15. Specifications for identity and purity of carrier solvents, emulsifiers, and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening agents, and other food additives / as prepared by the 25th session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 23 March to 1 April 1981.

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-19 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, c1981Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-19 Std.] (1).

16. Specifications for identity and purity of food additives : anticaking agents, buffering agents, salts, emulsifiers, enzymes, extraction solvents, flavouring agents, and miscellaneous food additives / prepared at the 28th session of the Joint FAO/WHO Expert Committee on Food 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-31/2 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-31/2 Std.] (1).

17. Specifications for the identity and purity of some food additives.The contents of this document are the result of the deliberation of the Joint FAO/WHO Expert Committee on Food Additives which met in Rome, Apr. 21-29, 1976.

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO fns-1B Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1977Availability: Items available for reference: [Call number: 664.06 FAO fns-1B Std.] (1).

18. Packaging and food-utensils regulation (food law) : translation of the fifth version of the draft. / The Netherlands Plastics Federation.

by Netherlands Plastics Federation.

Call number: 664.09 NPF Regul. Material type: book Book; Format: print Publisher: Naarlem, Netherlands, : Nederlandse Veremiging-Federatie voor Kunstst-offen (NVFK), 1975Availability: Items available for reference: [Call number: 664.09 NPF Regul.] (1).

19. Codex Alimentarius Commission procedural manual / Joint FAO/WHO Codex Alimentarius Commission.

by Joint FAO/WHO Codex Alimentarius Commission | Food and Agriculture Organization of the United Nations | World Health Organization | Joint FAO/WHO Codex Alimentarius Commission.

Call number: 338.7641 CAC Std. Edition: 1st ed, 3rd ed., 4th ed., 5th ed., 7th ed., 8th ed., 10th ed., 11th ed., 12th ed., 14th ed.,Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, [1968]-2001.,2004Availability: Items available for loan: BSTI [Call number: 338.7641 CAC Std.] (2). Items available for reference: [Call number: 338.7641 CAC Std.] (20).

20. Codex Alimentarius Vol. 1- / Joint FAO/WHO Codex Alimentarius Commission

by Joint FAO/WHO Codex Alimentarius Commission | Joint FAO/WHO Food Standards Programme.

Call number: 363.19262 CAC 1st ed. Std. Edition: 1st ed.Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations and World Health Organization, 1981Availability: Items available for reference: [Call number: 363.19262 CAC 1st ed. Std.] (13).