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1. 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).

2. 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).

3. Food for Japan : import procedures and regulations, 1989 / ASEAN Centre, Trade Division.

by ASEAN Centre. Trade division.

Call number: ASEAN Pt.1 Std. Material type: book Book; Format: print Publisher: Japan : ASEAN Centre Trade Division, 1989Availability: Items available for reference: [Call number: ASEAN] (1).

4. Food labelling complete texts / Joint FAO/WHO Codex Alimentarius Commission.

by Joint FAO/WHO Codex Alimentarius Commission.

Call number: 363.19262 CACl 2001 Std. Material type: book Book; Format: print Publisher: Rome : FAO/WHO, 2001Availability: Items available for reference: [Call number: 363.19262 CACl 2001 Std.] (1).

5. 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).

6. 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).

7. 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).

8. 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).

9. 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).

10. 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).

11. 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).

12. 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).

13. 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).

14. 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).

15. 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).

16. Codex standards and guidelines for the labeling of foods and food additives / 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. v.6 Std. Edition: 1st ed.Material type: book Book; Format: print Publisher: Rome : Food and Agricullture Organization of thr United Nations and World Health Organization, 1981Availability: Items available for reference: [Call number: 363.19262 CAC 1st ed. v.6 Std.] (1).

17. Guide to specification for general notices, general methods, identification tests, test solutions and other reference materials / Joint FAO/WHO Expert. Committee of Food Additives

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

Call number: 664.04 FAO fnp-5rev.1 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1983Availability: Items available for reference: [Call number: 664.04 FAO fnp-5rev.1 Std.] (1).

18. 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).

19. 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).

20. 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).