Berbice and Turkeyen Campuses
Compendium of food additive specifications /
Additional authors: World Health Organization. | Food and Agriculture Organization of the United Nations. Published by : World Health Organization : Food and Agriculture Organization of the United Nations, (Rome :) Physical details: xi, 155 p. : ill., graphs. ISBN: 9789251058664 (pbk.). Year: 2007| Item type | Location | Call number | Status | Date due |
|---|---|---|---|---|
 Not To Be Taken Out |
Turkeyen Campus
Processing Center
|
Not for loan | ||
| Not To Be Taken Out |
Turkeyen Campus
Processing Center
|
Not for loan | ||
| Not To Be Taken Out |
Turkeyen Campus
Processing Center
|
Not for loan |
Browsing Turkeyen Campus Shelves , Shelving location: Processing Center Close shelf browser
"This volume of FAO JECFA Monographs contains specifications of identity and purity, prepared at the 68th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva on 19-28 June 2007"--P. xi.
Asparaginase from Aspergillus oryzae expressed in A. oryzae -- Carrageenan -- Cyclotetraglucose -- Cyclotetraglucose syrup Tentative -- Ethyl maltol -- Isoamylase from Pseudonomonas amyloderamosa -- Magnesium sulfate -- Maltol -- Nisin preparation -- Pectins -- Polyvinyl alcohol -- Processed Euchema seaweed -- Sodium chlorite -- Sodium hydrogen sulfate -- Steviol glycosides -- Sucrose ester of fatty acids.
Gift Gift 11Sept. 2019 294829 $4,000 GNBS
Gift Gift 11Sept. 2019 294830 $4,000 GNBS
Gift Gift 11Sept. 2019 294831 $4,000 GNBS
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