Details for: Guide to specifications for general notices, general analytical techniques, identification tests, test solutions and other reference materials /

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Material type: Text

TextSeries: FAO food and nutrition paper ; 5 rev. 2Publication details: Rome : FAO of the United Nations, 1991.Edition: [2nd rev. ed.]Description: 307 p. : illISBN:

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	Matheson Library Main Collection	Main Collection	664.060212 J74 (Browse shelf(Opens below))	Available		030507
Books	Matheson Library		664.060212 J74 (Browse shelf(Opens below))	Available		086624

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Previous	664.06 S974 Sweetness and sweeteners : an industry-university co-operation symposium organised under the auspices of the National College of Food Technology, University of Reading, on 20th and 21st April, 1971 /	664.06 U55 Understanding additives: a consumers' guide to additives in food and drink: why are they used? and do we need them?	664.060212 H251e E for additives the complete 'E' number guide	664.060212 J74 Guide to specifications for general notices, general analytical techniques, identification tests, test solutions and other reference materials /	664.060218 J74 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.	664.0603 W786 A consumer's dictionary of food additives /	664.07 B311 Basic sensory methods for food evaluation /	Next