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521.		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)
522.	Image from Amazon.com	Vitamin and mineral requirements in human nutrition : [report of a joint FAO/WHO expert consultation, Bangkok, Thailand, 21-30 September 1998] / World Health Organization and Food and Agriculture Organiza tion of the United Nations. by World Health Organization Food and Agriculture Organization of the United Nations Joint FAO/WHO Expert Consultation (1998 : Bangkok, Thailand) Edition: 2nd ed. Material type: Text Publication details: Geneva : World Health Organization, c2004 Availability: No items available. Save to lists Add to cart (remove)
523.		Evaluation of certain food additives : Report of the Joint FAO/WH O Expert Committee on Food Additives first session, Rome, Italy, 3-10 D ecember 1956. by Joint FAO/WHO Expert Committee on Food Additives World Health Organization Food and Agriculture Organisation of the United Nations Series: FAO Food and Nutrition Series ; no. 15 Material type: Text Publication details: Rome: World Health Organization, 1957 Availability: No items available. Save to lists Add to cart (remove)
524.		Specifications for the identity and purity of some 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 Ro me, 21-29 April, 1976. 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)
525.	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)
526.	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)
527.		Evaluation of certain food additives : Nineteenth report of the J oint FAO/WHO Expert Committee on Food Additives. by Joint FAO/WHO Expert Committee on Food Additives World Health Organization Series: WHO Technical Report Series ; no. 576 Material type: Text Publication details: Rome : World Health Organization, 1975 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/55. Place hold Save to lists Add to cart (remove)
528.		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)
529.		Evaluation of certain food additives : Nineteenth report of the J oint FAO/WHO Expert Committee on Food Additives. by Joint FAO/WHO Expert Committee on Food Additives World Health Organization Series: WHO Technical Report Series ; no. 557 Material type: Text Publication details: Rome : World Health Organization, 1974 Availability: No items available. Save to lists Add to cart (remove)
530.		A review of the technological efficacy of some antioxidants and syne rgists. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings reports series ; no. 50C \| WHO food additives series ; 3. Material type: Text Publication details: Rome : World Health Organization, Food and Agriculture Organizati on of the United Nations, 1972 Availability: No items available. Save to lists Add to cart (remove)
531.		Toxicological evaluation of some enzymes, modified starches and cert ain other substances; The evaluations contained in this publication were prepared by the Joint FAO/WHO Expert Committee on Food Additives, which met in Rome, 16-24 June 1971. by Joint FAO/WHO Expert Committee on Food Additives Series: Material type: Text Publication details: Geneva : World Health Organization, 1972 Availability: No items available. Save to lists Add to cart (remove)
532.		Evaluation of mercury, lead, cadmium and the food additives amaranth , diethylpyrocarbonate, and octyl gallate. by Joint FAO/WHO Expert Committee on Food Additives Series: Material type: Text Publication details: Geneva, World Health Organization, 1972 Availability: No items available. Save to lists Add to cart (remove)
533.		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: No items available. Save to lists Add to cart (remove)
534.		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: No items available. Save to lists Add to cart (remove)
535.		Evaluation of certain food additives : fourteenth report of the J oint FAO/WHO Expert Committee on Food Additives. by Joint FAO/WHO Expert Committee on Food Additives World Health Organization Series: FAO Nutrition Meeting Report Series ; no.48 Material type: Text Publication details: Geneva: World Health Organization, 1971 Availability: No items available. Save to lists Add to cart (remove)
536.		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: No items available. Save to lists Add to cart (remove)
537.		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: No items available. Save to lists Add to cart (remove)
538.		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: No items available. Save to lists Add to cart (remove)
539.		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: No items available. Save to lists Add to cart (remove)
540.		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: No items available. Save to lists Add to cart (remove)