Search Results for Food additives. - Narrowed by: Health Sciences LibrarySirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002badditives.$0026qf$003dLIBRARY$002509Library$0025091$00253ASAGLIKBILI$002509Health$002bSciences$002bLibrary$0026ps$003d300?2024-11-07T04:20:57ZFood additives and contaminants.ent://SD_ILS/0/SD_ILS:2249932024-11-07T04:20:57Z2024-11-07T04:20:57ZAuthor Taylor & Francis<br/>Preferred Shelf Number ALFABETİK V.10 1993<br/>Format: Continuing Resources Other<br/>Availability Health Sciences Library~2<br/>Handbook of food additivesent://SD_ILS/0/SD_ILS:571132024-11-07T04:20:57Z2024-11-07T04:20:57ZAuthor Furia, Thomas E., ed.<br/>Preferred Shelf Number WA 712 FUR 1972 1.K<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Regulatory status of direct food additivesent://SD_ILS/0/SD_ILS:538602024-11-07T04:20:57Z2024-11-07T04:20:57ZAuthor Furia, Thomas E., ed.<br/>Preferred Shelf Number TX 553.A3 R4 1980 1.K<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Specifications for the identity and purity of food additives and their toxicological evaluation : emulsifiers, stabilizers bleaching and maturing agents.ent://SD_ILS/0/SD_ILS:571032024-11-07T04:20:57Z2024-11-07T04:20:57ZAuthor Report of the joint FAO/WHO Expert Committee on Food Additives (7th : 18-25 Feb. 1963 : Rome)<br/>Preferred Shelf Number WA 695 REP 1964 1.K<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Specifications for the identity and purity of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other substances.ent://SD_ILS/0/SD_ILS:571142024-11-07T04:20:57Z2024-11-07T04:20:57ZAuthor Joint FAO/WHO Expert Committee on Food Additives<br/>Preferred Shelf Number WA 712 JOI 1970 SP 1.K<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Evaluation of the toxicity of a number of antimicrobials and antioxidants sixth report, Geneva, 5-12 June 1961.ent://SD_ILS/0/SD_ILS:498522024-11-07T04:20:57Z2024-11-07T04:20:57ZAuthor Joint FAO/WHO Conference on Food Additives.<br/>Preferred Shelf Number WB 100 JOI 1972 E 1.K<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Modern nutrition in health and diseaseent://SD_ILS/0/SD_ILS:1074772024-11-07T04:20:57Z2024-11-07T04:20:57ZAuthor Shils, Maurice E. (Maurice Edward), ed. Shike, Moshe, ed.<br/>Preferred Shelf Number WB 400 M689 2006<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Phytochemicals as bioactive agentsent://SD_ILS/0/SD_ILS:1015272024-11-07T04:20:57Z2024-11-07T04:20:57ZAuthor Bidlack, Wayne R., ed.<br/>Preferred Shelf Number QV 269 P578 2000<br/>Format: Books<br/>Availability Health Sciences Library~2<br/>The chemicals we eatent://SD_ILS/0/SD_ILS:538572024-11-07T04:20:57Z2024-11-07T04:20:57ZAuthor Benarde, Melvin A.<br/>Preferred Shelf Number TX 553.A3 B4 1971 1.K<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>