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1.
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Manual of analysis of fruit and vegetable products
by Ranganna, S. Call number: 664.8 RAN Material type:  Book; Format:
print
Publisher: New Delhi : Tata McGraw-Hill Pub.Co., 1977Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.8 RAN] (1).
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2.
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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; 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).
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3.
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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; 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).
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4.
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Specifications for identity and purity of buffering agents, salts emulsifiers, stabilizers, theckening agents, extractionsolvents, flavouring agents, sweetening agents and miscellaneous food additives / as prepared by the 27 th session of the joint FAO/WHO expert committee on food additives, Geneva, 11-20 April 1983
by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations. Call number: 664.06 FAO fnp-25 Std. Material type: Book; Format:
print
Publisher: Rome : Food and Agriculture Organization of the United Nations,, 1983Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-25 Std.] (2).
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5.
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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-25 Std. Material type: Book; Format:
print
Publisher: Rome : Food and Agriculture Organization of the United Nations, c1981Availability: Items available for reference: [Call number: 664.06 FAO fnp-25 Std.] (1).
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6.
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Specifications for the identity and purity of food additives and their toxicological eveluation : some flavouring substances and non-nutritive sweetening agents. Eleventh report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, Aug. 21-28, 1967
by Joint FAO/WHO Expert Committee on Food Additives (11th : 1967 : Geneva). Call number: 664.06 FAO nmr-44 Std. Material type: Book; Format:
print
Publisher: Rome : FAO, 1968Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-44 Std.] (1).
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