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41.		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: No items available. Save to lists Add to cart (remove)
42.		Evaluation of food additives, some enzymes, modified starches, toxic ological evaluations and specifications and a review of the technologic al efficacy of some antioxidants : fifteenth report of the Joint FAO /WHO Expert Committee on Food Additives, Geneva, 16-24 June, 1971. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 50 \| WHO technical report series ; no. 488 Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1972 Availability: Items available for loan: Main Library - Africana (2)Call number: FAO ND (08) 3/50, ... Place hold Save to lists Add to cart (remove)
43.		Joint FAO/WHO Expert Committee on Nutrition : Eighth report Genev a, 9-18 November 1970. 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.49 Material type: Continuing resource Publication details: Rome : Food and Agriculture Organisation of the United Nations, 1971 Availability: Items available for loan: Main Library - Africana (1)Call number: 0010 95490. Place hold Save to lists Add to cart (remove)
44.		Specifications for the identity and purity of some extraction solven ts and certain other substances. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 48B \| World Health Organization. [Document] ; WHO/Food Add./70.40. Material type: Text Publication details: Rome : World Health Organization, 1971 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/48 B. Place hold Save to lists Add to cart (remove)
45.		Evaluation toxicologique de divers solvants d'extraction et de certa ines autres substances. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 48 A Material type: Text Publication details: Rome : World Health Organization, 1972 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/48 A. Place hold Save to lists Add to cart (remove)
46.		Toxicological evaluation of some extraction solvents and certain oth er substances. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 48 A Material type: Text Publication details: Rome : World Health Organization, 1971 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/48 A. Place hold Save to lists Add to cart (remove)
47.		Requirements of ascorbic acid, vitamin D, vitamin Bb12s, folate, and iron : report of a Joint FAO/WHO Expert Group. by Joint FAO/WHO Expert Group on Requirements of Ascorbic Acid, Vitamin D, Vitamin Bb12s, Folate, and Iron Series: FAO nutrition meetings report series ; no. 47 Material type: Text Publication details: Rome: Food and Agriculture Organization of the United Nations, 1970 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/47. Place hold Save to lists Add to cart (remove)
48.		Specifications for the identity and purity of some food colours, emu lsifiers, stabilizers, anti-caking agents and certain other food additi ves. by Joint FAO/WHO Expert Committee on Food Additives Food and Agriculture Organization World Health Organization Series: FAO nutrition meetings report series ; no. 46B Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1970 Availability: Items available for loan: Main Library - Africana (2)Call number: FAO ND (08) 3/46 B, ... Place hold Save to lists Add to cart (remove)
49.		Specifications for the identity and purity of food additives and the ir toxicological evaluation : some food colours, emulsifiers, stabilize rs, anticaking agents and certain other substances : 13th report of the Joint FAO/WHO Expert Committee on Food Additives. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 46 \| Technical report series (World Health Organization) ; 373. Material type: Text Publication details: Geneva : Food and Agriculture Organisation of the United Nations, 1967 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/46. Place hold Save to lists Add to cart (remove)
50.		Toxicological evaluation of some food colours, emulsifiers, stabiliz ers, anti-caking agents and certain other substances. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 46A Material type: Text Publication details: [Rome] : Food and Agriculture Organization of the United Nations, [1970] Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/46 A. Place hold Save to lists Add to cart (remove)
51.		Specifications for identity and purity of some antibiotics. by Joint FAO/WHO Expert Committee on Food Additives Series: Material type: Text Publication details: [Geneva] : World Health Organization, 1969 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/45 A. Place hold Save to lists Add to cart (remove)
52.		Toxicological evaluation of some flavouring substances and non-nutri tive sweetening agents, Geneva, 21-28 August 1967; eleventh report. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 44A Material type: Text Publication details: [Rome : Food and Agriculture Organization of the United Nations, 1967] Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/44 A. Place hold Save to lists Add to cart (remove)
53.		Specifications for the identity and purity of food additives and the ir toxicological evaluation: some antibiotics/ 12th report of the Joint FAO/WHO Expert Committee on Food Additives. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 45 Material type: Text Publication details: Geneva : World Health Organization, 1968 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/45. Place hold Save to lists Add to cart (remove)
54.		Specifications for the identity and purity of food additives and the ir toxicological evaluation: some flavouring substances and non-nutr itive sweetening agents/ 11th report of the Joint FAO/WHO Expert Com mittee on Food Additives. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 44 Material type: Text Publication details: Geneva : World Health Organization, 1968 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/44. Place hold Save to lists Add to cart (remove)
55.		Specifications for the identity and purity of food additives and the ir toxicological evaluation: some emulsifiers and stabilizers and ce rtain other substances/ 10th 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. 43 Material type: Text Publication details: Geneva : World Health Organization, 1968 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/43. Place hold Save to lists Add to cart (remove)
56.		Joint FAO/WHO Expert Committee on Nutrition : Seventh report Rome ,Italy, 12-20 December 1966. 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.42 Material type: Continuing resource Publication details: Rome : Food and Agriculture Organisation of the United Nations, 1967 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO/ND (08) 3/42. Place hold Save to lists Add to cart (remove)
57.		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)
58.		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)
59.		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)
60.	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)