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1. Adding nutrients to foods : where do we go from here? / James L. Vetter, editor.

by Vetter, James Louis | American Association of Cereal Chemists.

Call number: 641.1 ADD Material type: book Book; Format: print Publisher: St. Paul, Minn. : America Association of Cereal Chemists, c1982Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.1 ADD] (1).

2. Food science and nutrition : current issues and answers / Fergus Clydesdale, editor.

by Clydesdale, F.

Call number: 664 CLY Material type: book Book; Format: print Publisher: Englewood Cliffs, N.J. : Prentice-Hall, c1979Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 CLY] (1).

3. Food and your well-being / Theodore P. Labuza.

by LaBuza, Theodore Peter.

Call number: 641.1 LABf Material type: book Book; Format: print Publisher: St. Paul : West Pub. Co., c1977Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.1 LABf] (1).

4. Principles of food chemistry / by John M. DeMan.

by De Man, John M.

Call number: 664 DEM Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., c1976Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 DEM] (1).

5. Phosphates as food ingredients / [by] R. H. Ellinger.

by Ellinger, Rudolph H.

Call number: 641.17 ELL Material type: book Book; Format: print Publisher: Cleveland : CRC Press, [1972]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.17 ELL] (1).

6. A review of the technological efficacy of some antioxidants and synergists.

by Joint FAO/WHO Expert Committee on Food Additives | Joint FAO/WHO Report Committee on Food Additives (15th : 1971 : Rome).

Call number: 664.06 FAO nmr-50c Edition: nmr-50cMaterial type: book Book; Format: print Publisher: Rome : World Health Organization, Food and Agriculture Organization of the United Nations, 1972Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FAO nmr-50c] (1).

7. Food additives / R. J. Taylor.

by Taylor, Reginald James.

Call number: 664.06 TAY Material type: book Book; Format: print Publisher: Chichester ; New York : J. Wiley, c1980Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 TAY] (1).

8. Food additives : what they are, how they are used

by Manufacturing Chemists Association (United States).

Call number: 664 MCA Material type: book Book; Format: print Publisher: [Washington : Manufacturing Chemists'Association, 1961]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 MCA] (1).

9. Microbial inhibitors in food : the action, use and natural occurrence of microbial inhibitors in foods. / Editor, N. Molin; assistant editor, A. Erichsen.

by International Symposium on Food Microbiology (4th : 1964 : Swedish Institute for Food Preservation Research) | Molin, Nils | International Association of Microbiological Societies | Svenska institutet for konserveringsforskning.

Call number: 664.8 MOL Material type: book Book; Format: print Publisher: Stockholm : Almquist & Wiksell, [1964]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.8 MOL] (1).

10. The use of chemicals in food production, processing, storage, and distribution.

by National Research Council (United States). Food Protection Committee.

Call number: VF 349 Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences, 1973Availability: Items available for loan: BSTI [Call number: VF 349] (1).

11. Food colors : Committee on Food Protection / National Research Council.

by National Research Council (United States). Food Protection Committee.

Call number: VF 576 Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences, 1971Availability: Items available for loan: BSTI [Call number: VF 576] (1).

12. Gums and stabilisers for the food industry : interactions of hydrocolloids : proceedings of an international conference, held at Clwyd, Wales, July 1981 / edited by Glyn O. Phillips, David J. Wedlock, Peter A. Williams.

by Wedlock, David J | Phillips, Glyn O | Williams, Peter A | International Conference on Gums and Stabilisers for the Food Industry (1981 : Clwyd, Wales).

Call number: 664.06 GUM Edition: 1st ed.Material type: book Book; Format: print Publisher: Oxford ; New York : Pergamon Press, 1982Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 GUM] (1).

13. Report of the sixth session of the joint FAO/WHO Committee of Government Experts on the code of principles concerning milk and milk products, held in Rome, 17-21 June 1963

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

Call number: 614.32 FAO 6th sess 1963 Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1963Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 614.32 FAO 6th sess 1963] (1).

14. Report of the Seventh session of the joint FAO/WHO Committee of Government Experts on the code of principles concerning milk and milk products, held in Rome, 4-8 May 1964

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

Call number: 614.32 FAO 7th sess 1964 Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1964Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 614.32 FAO 7th sess 1964] (1).

15. A guide to the status of flavoring materials under the Federal Food : Drug and Cosmetic Act.

by Fritzsche Brothers Inc.

Call number: 641.338 FB Material type: book Book; Format: print Publisher: [New York] : Fritzsche Brothers, Inc., [1965]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.338 FB] (1).

16. Chemical additives in food / R. W. L. Goodwin

by Goodwin, R. W. L.

Call number: 664.06 GOO Material type: book Book; Format: print Publisher: London : J. & A. Churchill Ltd., 1967Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 GOO] (1).

17. Sorbic acid : the preservative akin to food. Interesting facts about sorbic acid and its salts.

by Hoechst, Farbwerke A. G.

Call number: 664.06 HOE Material type: book Book; Format: print Publisher: Frankfurt, (1966)Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 HOE] (1).

18. The safety of polyoxyethylene [8] stearate for use in foods : a Report

by National Research Council (United States). Food Protection Committee.

Call number: 614.31 NRC Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences, National Research Council, 1958Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 614.31 NRC] (1).

19. Procedures for investigating intentional and unintentional food additives / World Health Organization

by World Health Organization.

Call number: 664.06 WHO tr.348 Material type: book Book; Format: print Publisher: Geneva : World Health Organization, 1967Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 WHO tr.348] (1).

20. Ingredients for food processlors

by Missanto Chemical Co.

Call number: VF 311 Material type: book Book; Format: print Publisher: Missouri, n.dAvailability: Items available for loan: BSTI [Call number: VF 311] (1).