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1. 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).

2. Specifications and criteria for identity and purity of some flavouring substances and non-nutritive sweetening agents

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-44B Std. Material type: book Book; Format: print Publisher: Roms : FAO & WHO, 1969Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-44B Std.] (1).

3. Specifications and criteria for identity and purity of some flavouring substances and non-nutritive sweetening agents

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-44C Std. Material type: book Book; Format: print Publisher: Roms : FAO & WHO, 1969Availability: No items available Special Status (1).