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101. Nopak : conditlioning agent for agricultural meals and feeds

by Huber (J. M.) Corporation.

Call number: VF 441 Material type: book Book; Format: print Publisher: Huber, Ga. : Hkuber (J.M.) Corporation, n.dAvailability: Items available for loan: BSTI [Call number: VF 441] (1).

102. Lactic acid and lactates

by C. C. A. biochem b. v.

Call number: VF 992 Material type: book Book; Format: print Publisher: C.C.A. biochem b.v., [198-]Availability: Items available for loan: BSTI [Call number: VF 992] (1).

103. Spotlight on ingredients

Call number: Period. Material type: book Book; Format: print Availability: No items available

104. Food additives / edited by A. Larry Branen ... [et al.].

by Branen, Alfred Larry, 1945-.

Call number: 664.06 F686 Edition: 2nd ed., rev. and expanded.Material type: computer file Computer file; Format: electronic Publisher: New York : Marcel Dekker, 2002Availability: No items available

105. Analytical methods for pesticides, plant growth regulators, and food additives V.1 / edited by Gunter Zwain, J. Sherma

by Zweig, Gunter | Sherma, Joseph.

Call number: 632.95 ZWE Ref. Material type: book Book; Format: print Publisher: New York : Academic Press, 1963-1967Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 632.95 ZWE Ref.] (1). Items available for reference: [Call number: 632.95 ZWE Ref.] (17).

106. Principles for the safety assessment of food additives and contaminants in food / World Health Organization

by United Nations Environment Programme | Food and Agriculture Organization of the United Nations | International Labour Organization | International Program on Chemical Safety | World Health Organization | Joint FAO/WHO Expert Committee on Food Additives.

Material type: book Book; Format: print Publisher: Geneva : World Health Organization ; Albany, NY : WHO Publications Center USA [distributor], 1987Availability: No items available

107. 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

108. 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).

109. Toxicological evaluation of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other substances.

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-46A Material type: book Book; Format: print Publisher: [Rome] : Food and Agriculture Organization of the United Nations, [1970]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FAO nmr-46A] (1). Items available for reference: [Call number: 664.06 FAO nmr-46A] (1).

110. 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).

111. 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).

112. 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).

113. 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).

114. 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).

115. 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).

116. 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).

117. Specifications for identity and purity of certain fooe additives : antioxidants, flavouring agents, food acids and salts, food additives / prepared bu the 30th session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 2 -11 June 1986

by Joint FAO/WHO Expert Committee on Food Additives (30th : 1986 : Rome) | Food and Agriculture Organization of the United Nations.

Call number: 664.06 FAO fnp-37 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1986 Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-37 Std.] (2).

118. 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).

119. 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 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).

120. 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).