Details for: 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.

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Material type: Text

TextSeries: FAO food and nutrition paper ; 38Publication details: Rome : JECFA, 1986.Description: xiv, 311 p. : illISBN:

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	Matheson Library		664.060218 J74 (Browse shelf(Opens below))	Available		069803
Books	Matheson Library Main Collection	Main Collection	664.060218 J74 (Browse shelf(Opens below))	Available		069808

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Previous	664.060216 J74 FAO/WHO food additives data system	664.060216 J74 FAO/WHO food additives data system	664.060216 J74f 1987 FAO/WHO food additives data system: evaluation by the Joint FAO/WHO Expert Committee on Food Additives, 1986, 1987.	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.	664.062 J74 Combined compendium of food additive specifications : Joint FAO/WHO Expert Committee on Food Additives : all specifications monographs from 1st to the 65th meeting (1956-2005) /	664.07 A512f Flavor precursors : thermal and enzymatic conversions /	664.07 A512p Principles of sensory evaluation of food	Next

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