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21.	Image from Amazon.com	Specifications for the identity and purity of some food additives in cluding acids, bases, buffers, flour and dough conditioning agents and others / the contents of this documents are the result of the delibe rations of the Joint FAO/WHO Expert Committee on Food Additives which m et in Geneva, 14 - 23 April 1975. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO Nutrition Meetings Report Series ; no. 55B ; Material type: Text Publication details: Rome : World Health Organization, 1976 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/55 B. Place hold Save to lists Add to cart (remove)
22.		Toxicological evaluation of some food additives including food colou rs, thickening agents, and others. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 55 A Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1975 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/55 A. Place hold Save to lists Add to cart (remove)
23.		Toxicological evaluation of some food additives including food colou rs, enzymes, flavour enhancers, thickening agents and others / the e valuations contained in this publication were prepared by the joint FAO /WHO expert committee on food additives which met in Rome, 4 - 13 June 1974. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 55 Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1975 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/55. Place hold Save to lists Add to cart (remove)
24.		Specifications for the identity and purity of some food additives in cluding food colours, flavour enhancers, thickening agents and others / the contents of this documents are the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Ro me, 4-13 June 1974. by Joint FAO/WHO Expert Committee on Food Additives Series: Material type: Text Publication details: Rome : World Health Organization, 1975 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/54 B. Place hold Save to lists Add to cart (remove)
25.		Toxicological evaluation of some food additives including food colou rs, enzymes, flavour enhancers, thickening agents and others / the e valuations contained in this publication were prepared by the joint FAO /WHO expert committee on food additives which met in Rome, 25 June - 4 July 1973. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 53 A. Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1974 Availability: Items available for loan: Main Library - Africana (1)Call number: 001095498. Place hold Save to lists Add to cart (remove)
26.		Toxicological evaluation of certain food additives with a review of general principles and of specifications : seventh report of the joi nt FAO/WHO expert committee on food additives Geneva, 25 June - 4 July 1973. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 53 . Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1974 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/53. Place hold Save to lists Add to cart (remove)
27.		Evaluation of certain food additives and of the contaminants mercury , lead and cadmium : sixteenth report of the joint FAO/WHO expert co mmittee on food additives Geneva, 4 - 12 April 1972. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 51 . Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1972 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/51. Place hold Save to lists Add to cart (remove)
28.		Procedures for the testing of intentional food additives to establis h their safety for use : 2nd report of the Joint FAO/WHO Expert Comm ittee on Food Additives. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 17. Material type: Text Publication details: Rome : World Health Organization, 1958 Availability: No items available. Save to lists Add to cart (remove)
29.		Joint FAO/WHO expert commiittee on nutrition : fifth report. by Joint FAO/WHO expert committee on nutrition Food and Agriculture Organisation of the United Nations World Health Organisation Series: FAO Nutrition Meetings Report Series ; no.19 Material type: Text Publication details: Rome : Food and Agriculture Organisation of the United Nations 1958 Availability: No items available. Save to lists Add to cart (remove)
30.		Joint FAO/WHO Expert Committee on Nutrition : report of the third session. by Joint FAO/WHO expert committee on nutrition Food and Agriculture Organisation of the United Nations World Health Organisation Series: FAO Nutrition Meetings Report Series ; no.7 Material type: Continuing resource Publication details: Rome : Food and Agriculture Organisation of the United Nations, 1953 Availability: No items available. Save to lists Add to cart (remove)
31.	Image from Amazon.com	Specifications for the identity and purity of some food additives in cluding antioxidants, food colours, thickeners and others / the cont ents of this documents are the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Geneva, 18-27 April 1977. by Joint FAO/WHO Expert Committee on Food Additives Series: Material type: Text Publication details: Rome : World Health Organization ; 1977 Availability: No items available. Save to lists Add to cart (remove)
32.		Food and nutrition strategies in national development : ninth rep ort of the Joint FAO/WHO Expert Committee on Nutrition, Rome, 11-20 Dec ember, 1974. by Joint FAO/WHO Expert Committee on Nutrition, Rome, 1974 Series: FAO nutrition meetings report series ; no. 56 \| Technical report series (World Health Organization) ; 584. Material type: Text Publication details: Rome : [New York : Food and Agriculture Organization of the United Nations ; sold by Unipub], 1976 Availability: No items available. Save to lists Add to cart (remove)
33.	Image from Amazon.com	Specifications for the identity and purity of some food additives in cluding acids, bases, buffers, flour and dough conditioning agents and others / the contents of this documents are the result of the delibe rations of the Joint FAO/WHO Expert Committee on Food Additives which m et in Geneva, 14 - 23 April 1975. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO Nutrition Meetings Report Series ; no. 55B Material type: Text Publication details: Rome : World Health Organization, 1976 Availability: No items available. Save to lists Add to cart (remove)
34.		Toxicological evaluation of some food additives including food colou rs, thickening agents, and others. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 55 A Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1975 Availability: No items available. Save to lists Add to cart (remove)
35.		Toxicological evaluation of some food additives including food colou rs, enzymes, flavour enhancers, thickening agents and others / the e valuations contained in this publication were prepared by the joint FAO /WHO expert committee on food additives which met in Rome, 4 - 13 June 1974. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 55 Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1975 Availability: No items available. Save to lists Add to cart (remove)
36.		Specifications for the identity and purity of some food additives in cluding food colours, flavour enhancers, thickening agents and others / the contents of this documents are the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Ro me, 4-13 June 1974. by Joint FAO/WHO Expert Committee on Food Additives Series: Material type: Text Publication details: Rome : World Health Organization, 1975 Availability: No items available. Save to lists Add to cart (remove)
37.		Toxicological evaluation of some food additives including food colou rs, enzymes, flavour enhancers, thickening agents and others / the e valuations contained in this publication were prepared by the joint FAO /WHO expert committee on food additives which met in Rome, 25 June - 4 July 1973. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 53 A. Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1974 Availability: No items available. Save to lists Add to cart (remove)
38.		Toxicological evaluation of certain food additives with a review of general principles and of specifications : seventh report of the joi nt FAO/WHO expert committee on food additives Geneva, 25 June - 4 July 1973. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 53 . Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1974 Availability: No items available. Save to lists Add to cart (remove)
39.		Evaluation of certain food additives and of the contaminants mercury , lead and cadmium : sixteenth report of the joint FAO/WHO expert co mmittee on food additives Geneva, 4 - 12 April 1972. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 51 . Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1972 Availability: No items available. Save to lists Add to cart (remove)
40.		Specifications for the identity and purity of some enzymes and certa in other substances. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 50B Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, W orld Health Organization, 1972 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/50 B. Place hold Save to lists Add to cart (remove)