21.
Manual of food quality control, 7 : food analysis : general techniques, additives, contaminants and composition / prepared by FAO of the United Nations and Swidish International Development Authority.
by Food and Agriculture Organization of the United Nations | Sweden. Styrelsen for internationell utveckling.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Rome : FAO, c1986Availability: No items available Lost (1).
22.
The additives guide / Christopher C. Hughes.
by Hughes, Christopher C.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Chichester ; New York : Wiley, c1987Availability: Items available for loan: Matheson Library [Call number: 664.06 H893a] (1).
23.
Understanding additives: a consumers' guide to additives in food and drink: why are they used? and do we need them?
by Consumers Association.
Material type: ; Format:
print
Publisher: London : Consumers Association, 1988Availability: Items available for loan: Matheson Library [Call number: 664.06 U55] (1).
24.
Evaluation of certain food additives.
by Joint FAO /WHO Expert Committee on Food Additives.
Material type: ; Format:
print
Publisher: Geneva : FAO and WHO, 1976-Availability: Items available for loan: Matheson Library [Call number: 664.06 J74] (5).
25.
Chemicals used in food processing / Food Protection Committee, National Research Council.
by National Research Council (U.S.). Food Protection Committee.
Material type: ; Format:
print
Publisher: Washington, D.C. : National Academy - National Research Council, 1965Availability: Items available for loan: Matheson Library [Call number: 664.06 N277] (1).
26.
Specifications for identity and purity of certain food additives : emulsifiers, enzyme preparations, flavouring agents, food colours, thickening agents, miscellaneous food additives ; joint FAO /WHO expert committee on food additives 35th session Rome, 29 May -7 june 1989.
by Food and Agriculture Organization of the United Nations | Joint FAO/WHO Expert Committee on Food Additives (35th : 1989 : Rome) .
Material type: ; Format:
print
Publisher: Rome : Food and Agriculture Organization of the United Nations, 1990Availability: Items available for loan: Matheson Library [Call number: 664.06 S741] (1).
27.
Food antioxidants / edited by B.J.F. Hudson.
by Hudson, B. J. F.
Publisher: London : Elsevier Applied Science, c1990Availability: Items available for loan: Matheson Library [Call number: 664.028 F686] (1).
28.
Compendium of food additive specifications.
by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations | World Health Organization.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Rome : FAO of the United Nations, 1992--Availability: Items available for loan: Matheson Library [Call number: 664.06 J74] (7).
29.
Summary of evaluations performed by the Joint FAO /WHO Expert Committee on Food Additives (JECFA) 1956-1993 (first through forty-first meetings) / Food and Agriculture Organization of the United Nations, World Health Organization.
by Joint FAO /WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations | World Health Organization | International Program on Chemical Safety.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: [Washington DC] : Published on behalf of FAO and WHO by ILSI Press, 1994-Availability: Items available for loan: Matheson Library [Call number: 363.1926 J74] (1).
30.
Food additives to extend shelf life / Nicholas D. Pintauro.
by Pintauro, Nicholas.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Park Ridge, N.J. : Noyes Data Corporation, c1974Availability: No items available Lost (2).
31.
Chemicals used in food processing / National Research Council, National Academy of Sciences.
by National Research Council (Washington, DC) | National Academy of Sciences (Washington, DC).
Material type: ; Format:
print
Publisher: Washington, DC : National Academy of Sciences, 1965Availability: Items available for loan: Matheson Library [Call number: 664.06 N277] (1).
32.
Antimicrobial food additives : characteristic, uses, effects / Erich Lueck, translated from the German by Grant F. Edwards.
by L�uck, Erich | Edwards, Grant F.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Berlin : Springer-Verlag, 1980Availability: No items available Lost (1).
33.
Safety of chemicals in food : chemical contaminants / editor, D.H. Watson.
by Watson, David H.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: New York : Ellis Horwood, 1993Availability: No items available Lost (1).
34.
Summary of evaluations performed by the Joint FAO /WHO Expert Committee on Food Additives (JECFA) 1956-1993 (first through forty-first meetings) / Food and Agriculture Organization of the United Nations, World Health Organization.
by Joint FAO /WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations | World Health Organization | International Program on Chemical Safety.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: [Washington DC] : Published on behalf of FAO and WHO by ILSI Press, 1994-Availability: No items available
35.
Food additives to extend shelf life / Nicholas D. Pintauro.
by Pintauro, Nicholas.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Park Ridge, N.J. : Noyes Data Corporation, c1974Availability: No items available
36.
Chemicals used in food processing / National Research Council, National Academy of Sciences.
by National Research Council (Washington, DC) | National Academy of Sciences (Washington, DC).
Material type: ; Format:
print
Publisher: Washington, DC : National Academy of Sciences, 1965Availability: No items available
