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Toxicological evaluation of some food additives : including food colours, enzymes, flavour enhancers, thickening agents, and others.

Material type: TextBook Publisher: Rome : Food and Agriculture Organization of the United Nations, 1975Availability: Items available for loan: Dr. B. R. Ambedkar Central Library (1). Location(s): Science 615.954 J6685 To.

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Specifications for identity and purity of some food additives : including acids, bases, buffers, flour and dough conditioning agents and others / as prepared by the Joint FAO/WHO Expert Committee on Food Additives, Rome, 21-29 April 1976.

Material type: TextBook Publisher: Rome : Food and Agriculture Organization of the United Nations, 1976Availability: Items available for loan: Dr. B. R. Ambedkar Central Library (1). Location(s): Science 664.06 J6685 Sp.

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Specifications for identity and purity of some food additives / by the Joint FAO/WHO Expert Committee on Food Additives, Rome, 21-29 April 1976.

Material type: TextBook Publisher: Rome : Food and Agriculture Organization of the United Nations, 1977Availability: Items available for loan: Dr. B. R. Ambedkar Central Library (1). Location(s): Science 664.06 J6685 Sp.

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Specifications for the identity and purity of some antioxidants, Food colours, thickeners and certain other food additives / by Joint FAO/WHO expert committee on Food Additives, Geneva, 18-27 April 1977.

Material type: TextBook Publisher: Rome : Food and Agriculture Organization of the United Nations, 1977Availability: Items available for loan: Dr. B. R. Ambedkar Central Library (1). Location(s): Science 664.06 J6685 Sp.

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Specifications for the identity and purity of some food colours, flavour enhancers, thickening agents, and certain food additives / the contents of this documents are the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Rome 1974.

by Food and Agriculture Organization of the United Nations.

Material type: TextBook Publisher: Geneva : World Health Organization, 1975Availability: Items available for reference: Dr. B. R. Ambedkar Central Library [Call number: 664.06F219Sp] (1). Location(s): Science 664.06F219Sp.

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Food allergy / edited by Soheila J. Maleki, A. Wesley Burks, and Ricki M. Helm.

by Maleki, Soheila J [editor] | Burks, A. Wesley [editor] | Helm, Ricki M [editor].

Material type: TextBook; Language:English; Format: print ; Literary form: Not fiction Publisher: 2006Availability: Items available for loan: Dr. B. R. Ambedkar Central Library (1). Location(s): Science 616.975 M2936 Fo.

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Toxicological evaluation of some food additives : including food colours, enzymes, flavour enhancers, thickening agents, and others.

Material type: TextBook Publisher: Rome : Food and Agriculture Organization of the United Nations, 1975Availability: Items available for loan: Dr. B. R. Ambedkar Central Library (1). Location(s): Science 615.954 J6685 To .

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Evaluation of certain food additives and contaminants : sixty-first report of the Joint FAO/WHO Expert Committee on Food Additives.

Material type: TextBook Publisher: Geneva : World Health Organization, 2004Availability: Items available for reference: Dr. B. R. Ambedkar Central Library [Call number: 615.954 J6685 Ev] (1). Location(s): Science 615.954 J6685 Ev.

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