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141. 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).

142. 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).

143. 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).

144. 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).

145. Evaluation of the toxicity of a number of antimicrobials and antioxidants : sixth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 5-12 June 1961.

by Joint FAO/WHO Expert Committee on Food Additives (6th : 1961 : Geneva, Switzerland).

Call number: 664.06 FAO nmr-31 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, New York : Columbia University Press, sales agents, 1962Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-31 Std.] (1).

146. Overseas food legislation / by Carole S. Burke

by British Food Manufacturing Industries Research Association | Burke, Carole S.

Call number: 614.31 BFMIRA Ref. Material type: book Book; Format: print Publisher: Leather-head : Surrey, 1973Availability: Items available for reference: [Call number: 614.31 BFMIRA Ref.] (1).

147. The Japanese standards of food additives / Ministry of Health and elfare. Japan.

by Japan. Ministry of Health and Welfare.

Call number: 664.06 JAP 3rd ed. Ref. Edition: 3rd ed.Material type: book Book; Format: print Publisher: 1974. Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 JAP 3rd ed. Ref.] (1).

148. Recent progress in the consideration of flavoring ingredients under the food additives amendment 1-10 : GRAS substances / by Richard L. Hall and Bernard L. Oser

Call number: 664.06 REC Ref. Material type: book Book; Format: print Availability: Items available for reference: [Call number: 664.06 REC Ref.] (1).

149. Separation and identification of food colours permitted by the Colouring matters in fod regulations 1957

by Association of Public Analysts (London).

Call number: 543.1 APA Ref. Material type: book Book; Format: print Publisher: London : The Association, [1960]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 543.1 APA Ref.] (1). Items available for reference: [Call number: 543.1 APA Ref.] (2).

150. The Food and color additives directory. / Published jointly by Hazelton Laboratories, inc., and Information for Industry, inc.

Call number: 614.31 FCAD Ref. Material type: book Book; Format: print Publisher: [Falls Church, Va.], 1961-Availability: Items available for reference: [Call number: 614.31 FCAD Ref.] (1).

151. Procedures for the testing of intentional food additives to establish their safety for use second report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, June 17-24, 1957

by Joint FAO/WHO Expert Committee on Food Additives (2nd : 1975 : Geneva).

Call number: 664.06 FAO nmr-17 Ref. Material type: book Book; Format: print Publisher: Rome : FAO, 1958Availability: Items available for reference: [Call number: 664.06 FAO nmr-17 Ref.] (1).

152. Food additive control in canada Rome.

by Pugsley, L. I.

Call number: 614.33 FAO fac-1 Ref. Material type: book Book; Format: print Publisher: Rome : FAO, 1959Online access: Click here to access online | Click here to access online | Click here to access online | Click here to access online | Click here to access online | Click here to access online | Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 614.33 FAO fac-1 Ref.] (8).

153. 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).

154. 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).

155. 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).

156. 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).

157. Evaluation of the carciongentic hazards of food additives. Fifth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, Dec. 12-19, 1960

by Joint FAO/WHO Expert Committee on Food Additives (5th : 1960 : Geneva).

Call number: 664.06 FAO nmr-29 Std. Material type: book Book; Format: print Publisher: Rome : RAO, 1961Availability: Items available for reference: [Call number: 664.06 FAO nmr-29 Std.] (1).

158. 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).

159. Specifications for identity and purity and toxicological evaluation of some antimicrobials and antioxidants. Joint FAO/WHO Expert Committee on Food Additives, Dec. 8-17, 1964

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-38A 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-38A Std.] (1).

160. 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).