1.
Combined compendium of food additive specifications : Joint FAO/WHO Expert Committee on Food Additives : all specifications monographs from 1st to the 65th meeting (1956-2005) / FAO.
by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations | World Health Organization.
Material type: ; Format:
print
Publisher: Rome : FAO, 2006Availability: Items available for loan: Matheson Library [Call number: 664.062 J74] (1).
2.
Combined compendium of food additive specifications : Joint FAO/WHO Expert Committee on Food Additives : all specifications monographs from 1st to the 65th meeting (1956-2005) / FAO.
by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations | World Health Organization.
Material type: ; Format:
print
Publisher: Rome : FAO, 2006Availability: No items available
3.
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.
Material type: ; Format:
print
Publisher: Rome : FAO, 1979Availability: Items available for loan: Matheson Library [Call number: 664.060212 S741] (1).
4.
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 (25th : 1981 : Geneva, Switzerland).
Material type: ; Format:
print
Publisher: Rome Food and Agriculture Organization of the United Nations c1981Availability: Items available for loan: Matheson Library [Call number: 664.060212 J74 1981] (1).
5.
Hormones in animal production selected papers presented to the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 23 March-1 April 1981
by Joint FAO/WHO Expert Committee on Food Additives.
Material type: ; Format:
print
Publisher: Rome Food and Agriculture Organization of the United Nations 1982Availability: Items available for loan: Matheson Library [Call number: 636.0852 H812] (1).
6.
Evaluation of certain food additives : sixty-third report of the joint FAO/WHO expert committee on food additives.
by Joint FAO/WHO Expert Committee on Food Additives (63rd : 2004 : Geneva, Switzerland) | Food and Agriculture Organization of the United Nations | World Health Organization (WHO).
Material type: ; Format:
print
Publisher: Geneva : World Health Organization, c2005Availability: Items available for loan: Matheson Library [Call number: 615.954] (1).
7.
Specifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents and miscellaneous food additives as prepared by the 27th 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 (27th : 1983 : Rome).
Material type: ; Format:
print
Publisher: Rome FAO 1983Availability: Items available for loan: Matheson Library [Call number: 664.060212 J74s 1983] (1).
8.
FAO/WHO food additives data system based on the work of the Joint FAO/WHO Expert Committee on Food Additives
by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations | World Health Organization.
Material type: ; Format:
print
Publisher: Rome : FAO, 1984Availability: Items available for loan: Matheson Library [Call number: 664.060216 J74] (2).
9.
Guide to specifications for general notices, general analytical techniques, identification tests, test solutions and other reference materials / Joint FAO/WHO Expert Committee on Food Additives.
by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations.
Edition: [2nd rev. ed.]Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Rome : FAO of the United Nations, 1991Availability: Items available for loan: Matheson Library [Call number: 664.060212 J74] (2).
10.
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 (24th : (1980 : Rome, Italy).
Material type: ; Format:
print
Publisher: Rome Food and Agriculture Organization of the United Nations 1980Availability: Items available for loan: Matheson Library [Call number: 664.060212 J74 1980] (1).
11.
Specifications for identity and purity of food colours / as prepared by the 28th session of the Joint FAO/WHO Expert Committee on Food and Additives, Rome, 19-28 March 1984.
by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Rome : Food and Agriculture Organization of the United Nations, c1984Availability: No items available Lost (2).
12.
FAO/WHO food additives data system / evaluations by the Joint FAO/Who Expert Committee on Food Additives, 1956-1984 ; based on the work of the Joint FAO/Who Expert Committee on Food Additives.
by Joint FAO/WHO Expert Committee on Food Additives | World Health Organization | Food and Agriculture Organization of the United Nations.
Edition: Rev. ed.Material type: ; Format:
print
Publisher: Rome : Food and Agriculture Organization of the United Nations, 1985Availability: Items available for loan: Matheson Library [Call number: 664.060216 J74f 1985] (1).
13.
Specifications for identity and purity of certain food additives : antioxidants flavouring agents food acids and salts,food colours,sweeteners,thickeners and miscellaneous food additives;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.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Rome : Food and Agriculture Organization of the United Nations, 1986Availability: Items available for loan: Matheson Library [Call number: 664.06 J74s 1986] (1).
14.
Specifications for identity and purity of certain food additives : enzyme preparations and immobilizing agents, flavouring agents, flour treatment agents, food acids and salts, food colors, sweeteners, thickeners and miscellaneous food additives, 29th session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 3-12 June 1985.
by Joint FAO/WHO Expert Committee on Food Additives (29th : 1985 : Geneva) | Food and Agriculture Organization of the United Nations | World Health Organization.
Material type: ; Format:
print
Publisher: Rome : FAO, 1986Availability: Items available for loan: Matheson Library [Call number: 641.060212 J74s] (1).
15.
Specifications for identity and purity of food additives : anticaking agents, buffering agents, salts, emulsifiers, enzymes, extraction solvents, flavouring agents, and miscellaneous food additives : 28th session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 1984 March 1984.
by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Rome : Food and Agriculture Organization of the United Nations, c1984Availability: Items available for loan: Matheson Library [Call number: 664.06 J74s] (2).
16.
Evaluation of certain veterinary drug residues in food / Joint FAO/ WHO Expert Committee on Food Additives.
by Joint FAO/ WHO Expert Committee on Food Additives.
Material type: ; Format:
print
Publisher: Geneva : WHO, 1988 -Availability: Items available for loan: Matheson Library [Call number: 615.945 J74] (5).
17.
FAO/WHO food additives data system: evaluation by the Joint FAO/WHO Expert Committee on Food Additives, 1986, 1987.
by Joint FAO/WHO Expert Committee on Food Additives (1987: Rome, Italy) | Food and Agriculture Organization of the United Nations | World Health Organization.
Material type: ; Format:
print
Publisher: [Rome] : Food and Agriculture Organization of the United Nations, 1987Availability: Items available for loan: Matheson Library [Call number: 664.060216 J74f 1987] (1).
18.
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).
19.
Specifications for identity and purity of certain food additives: antioxidants, enzyme preparations, flavouring agents, flavour enhancers, food colours, sweetening agentsthickening agents and miscellaneous food additives ; 31stsession of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 16-25 February 1987 and 33rd session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 21-30 March 1988.
by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Rome : JECFA, 1986Availability: Items available for loan: Matheson Library [Call number: 664.060218 J74] (2).
20.
Toxicological evaluation of certain veterinary drug residues in food / prepared by the 32nd Meeting of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 15-23 June 1987.
by Joint FAO/WHO Expert Committee on Food Additives. Meeting (32nd : 1987 : Rome) | World Health Organization | International program on Chemical Safety.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Cambridge ; New York : Cambridge University Press, 1988Availability: Items available for loan: Matheson Library [Call number: 664.06 J74t 1987] (1).
