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161. Specifications for the identity and purity of food additives and their toxicological evaluation : some antimicrobials antioxidants, emulsifiers, stabilizers, flour-treatment agents, acids and bases. Ninth report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, Dec. 13-20, 1965

by Joint FAO/WHO Expert Committee on Food Additives (9th : 1965 : Rome).

Call number: 664.06 FAO nmr-40 Material type: book Book; Format: print Publisher: Rome : FAO, 1966Availability: Items available for reference: [Call number: 664.06 FAO nmr-40] (1).

162. Specifications for the identity and purity of food additives and their toxicological evaluation : some emulsifiers and stabilizers and certain other substances. Tenth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, Oct. 11-18, 1966

by Joint FAO/WHO Expert Committee on Food Additives (10th : 1966 : Geneva).

Call number: 664.06 FAO nmr-43 Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1967Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-43 Std.] (1).

163. 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 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).

164. Specifications for the identity and purity of food additives and their toxiclolgical evaluation : some antibiotics. Twelfth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, July-1-8, 1968

by Joint FAO/WHO Expert Committee on Food Additives (12th : 1968 : Geneva).

Call number: 664.06 FAO nmr-45 Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1969Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-45 Std.] (1).

165. Specifications for the identity and purity of food additives and their toxicological evaluaation : some food colours, emulsifiers, stabilizers, anticaking agents, and certain othe substances. Thirteenth report the Joint FAO/WHO Expert Committee on Food Additives

by Joint FAO/WHO Expert Committee on Food Additives (13th : 1969 : Rome).

Call number: 664.06 FAO Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1970Availability: Items available for reference: [Call number: 664.06 FAO Std.] (1).

166. Evaluation of food additives, specifications for the identity and purity of food additives and their toxicological evaluaation : some extraction solvents and certain other substances; and a review of the technological efficacy of some antimicrobial agrnts. Fourteenth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, June 24-July, 1970

by Joint FAO/WHO Expert Committee on Food Additives (14th : 1970 : Geneva).

Call number: 664.06 FAO nmr-48 Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1971Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-48 Std.] (1).

167. Specificaations for the identity and purity of some extraction solvents and certain other substances

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-48B Std. Material type: book Book; Format: print Publisher: Rome : FAO & WHO, 1971Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-48B Std.] (2).

168. Specifications for the identity and purity of some enzymes and certain other substances

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-50B Std. Material type: book Book; Format: print Publisher: Rome : FAO & WHO, 1972Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-50B Std.] (1).

169. Evaluation of certain food additives and of the contaminants mercuty, lead and cadmium. Stxteenth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, Apr. 4-12, 1972

by Joint FAO/WHO Expert Committee on Food Additives (16th : 1972 : Geneva).

Call number: 664.06 FAO nmr-51 Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1972Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-51 Std.] (1).

170. Toxicological evaluation of certain food additives with a review of general pronciples and of specifications; 17th report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, Juns 25-July 4, 1973

by Joint FAO/WHO Expert Committee on Food Additives (17th : 1974 : Geneva).

Call number: 664.06 FAO nmr-53 Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1974Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-53 Std.] (1).

171. Specifications for the identity and purity of some antioxidants, food colours, theickeners and certain other fooe additives. The contents of this document are result of the deliberations of this document are the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Geneva, Apr. 18-27, 1977

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-57 Std. Material type: book Book; Format: print Publisher: Rome : FAO/WHO, 1977Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO nmr-57 Std.] (1).

172. Speeifications for identity and purity; thickentng agents, antecaking agents, antimicrobials, antioxidants and emulsifiers; Joint FAO/WHO expert committee on food additives

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

Call number: 664.06 FAO fnp-4 Std. Material type: book Book; Format: print Publisher: Rome, 1977Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-4 Std.] (1).

173. Food additives analytical manual : a collection of analytical method for selected food additives; v.12 / U.S. Food and Drug Administration, Association of Official Analytical Chemists; v.1 edited by C. Warner...[et al.], v.2 edited by T. Fazio

by Warner, C | Fazio, T | Association of Official Analytical Chemists | United States. Food and Drug Administration.

Call number: 543.1 FDA 3rd ed. Ref. Edition: 3rd ed.Material type: book Book; Format: print Publisher: Arlington, Va. : Association of Official Analytical Chemists, 1983-1987Availability: Items available for reference: [Call number: 543.1 FDA 3rd ed. Ref.] (2).

174. The Japanese standards of food additives / Ministry of Health and Welfare. Japan.

by Japan. Ministry of Health and Welfare.

Call number: 664.06 JAP 4th ed. Ref. Edition: 4th ed.Material type: book Book; Format: print Publisher: Tokyo, 1979Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 JAP 4th ed. Ref.] (1).

175. Food chemicals codex / prepared by the Committee on Codex Specifications. Food and Nutrition Board. division of Biological Sciences Assembly of Sciences. National Research Council.

by United States. National Research Council.

Call number: 664.06 NRC 3rd ed. Ref. Edition: 3rd ed.Material type: book Book; Format: print Publisher: Washington : National Academic Press, 1981Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 NRC 3rd ed. Ref.] (1). Items available for reference: [Call number: 664.06 NRC 3rd ed. Ref.] (1).

176. Food additive user's handbook / edited by Jim Smith.

by Smith, Jim.

Call number: 664.06 FOO Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Blackie, c1991Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FOO Ref.] (1).

177. Common fragrance and flavor materials : preparation, properties and uses / Kurt Bauer, Dorothea Garbe, Horst Surburg.

by Bauer, Kurt | Garbe, Dorothea | Surburg, Horst.

Call number: 641.338 BAU 2nd ed. Ref. Edition: 2nd rev. ed.Material type: book Book; Format: print Publisher: Weinheim : VCH, c1990Online access: Click here to access online Availability: Items available for reference: [Call number: 641.338 BAU 2nd ed. Ref.] (1).

178. Handbook of food, drug and cosmetic excipients / Susan C. Smolinske

by Smolinske, Susan C.

Call number: 615.9 SMO Ref. Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press, 1992Online access: Click here to access online Availability: Items available for reference: [Call number: 615.9 SMO Ref.] (1).

179. The Japanese standards of food additives / Ministry of Health and Welfare.

by Japan. Ministry of Health and Welfare.

Call number: 664.06 JAP 6th ed. Ref. Edition: 6th ed.Material type: book Book; Format: print Publisher: Tokyo : Ministry of Health and Welfare, c1994Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 JAP 6th ed. Ref.] (1).

180. 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 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).