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	1.	Specifications for identity and purity of thickening agents, anticaking agents, antimicrobials, antioxidants, and emulsifiers / Joint FAO/WHO Expert Committee on Food Additives by Joint FAO/WHO Expert Committee on Food Additives Food and Agricultural Organization of the United Nations (Rome) [pbl] World Health Organization (Geneva) [pbl] Series: FAO food and nutrition paper ; 4 Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Rome : Food and Agriculture Organization of the United Nations, 1978 Availability: Items available for loan: National Library of India (1)Call number: UN641.1F686(Ser.4). Place hold Request article Save to lists
	2.	Specifications for identity and purity of food colours enzyme preparations and other food additives, as prepared by the 22nd session of the Joint FAO/WHO Expert Committee on Food Additives by Joint FAO/WHO Expert Committee on Food Additives (22nd session: 1978: Rome) Food and Agricultural Organization of the United Nations (Rome) [pbl] World Health Organization (Geneva) [pbl] Series: FAO food and nutrition paper ; 7 Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Rome : Food and Agriculture Organization of the United Nations, 1978 Availability: Items available for loan: National Library of India (1)Call number: UN641.1 F686(Ser.7). Place hold Request article Save to lists
	3.	No cover image available Specifications for the identity and purity of food additives and their toxicological emulsifiers, stabilizers, bleaching and maturing agents seventh report of the Joint FAO/WHO Expert Committee on Food Additives Rome, 18-25 February 1963 by Joint FAO/WHO Expart Committee on Food additive (7th: 1963 February 18-25: Rome, Italy) Food and Agriculture Organization of the United Nations (Rome) Series: FAO nutrition meeting report series ; no. 35 \| World Health Organization(Geneva) Technical report series ; no.281 Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Rome : Geneva: FAO; WHO, 1964 Availability: Items available for loan: National Library of India (2)Call number: UN641.1063 F739 [35], ... Place hold Request article Save to lists
	4.	Specifications for identity and purity of food additives and their toxicological evaluation : some flavouring substances and non-nutritive sweetening agents, eleventh report / Joint FAO/WHO Expert Committee on Food Additives by Joint FAO/WHO Expert Committee on Food Additives (11th 1967 Geneva) Food and Agricultural Organization of the United Nations (Rome) United Nations. World Health Organization Series: FAO nutrition meeting report series ; no. 44 \| WHO technical report series ; no. 383 Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Rome : Food and Agriculture Organization of the United Nations : WHO, 1968 Availability: Items available for loan: National Library of India (1)Call number: UN641.1063F739 [44]. Place hold Request article Save to lists
	5.	No cover image available Specifications for the identity and purity of food additives and their toxicological evaluation : some emulsifiers and stabilizers and certain other substances, tenth report / Joint FAO/WHO Expert Committee on Food Additives by Joint FAO/WHO Expert Committee on Food Additives (10th 1966 Geneva) Food and Agricultural Organization of the United Nations (Rome) United Nations. World Health Organization Series: FAO nutrition meeting report series ; no. 43 \| WHO technical report series ; no. 373 Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Rome : Food and Agriculture Organization of the United Nations : WHO, 1967 Availability: Items available for loan: National Library of India (1)Call number: UN641.1063F739 [43]. Place hold Request article Save to lists

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