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1.
Safety of Chemicals in Food : Chemical Containments

by Watson, D.H.

Edition: 1stMaterial type: book Book; Format: print Publisher: UK: Ellis Horwood, 1993Availability: Items available for loan: UVAS Library [Call number: 615.954 Watson 19941 1st 1993 Food.Science] (2).

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2.
Nutritional Aspects of Food Processing and Ingredients

by Henry, C. J. K | Heppell, J. J.

Edition: 1st ed.Material type: book Book; Format: print Publisher: UK : Aspen Publishers, 1998Availability: Items available for loan: UVAS Library [Call number: 664.07 Henry 27519 1st 1998 Food.Science] (1).

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3.
Joint FAO/WHO Expert Committee on Food Additives; Food and Agriculture Organization of the United Nations; Joint FAO/WHO Expert Committee on Food Additives

by World Health Organization.

Material type: book Book; Format: print Publisher: Singapore: World Health Organization, 2006Availability: Items available for loan: UVAS Library [Call number: 615.954 WHO 23016 1st 2006 Pharmacology ] (2).

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4.
Food Flavors and Chemistry : Advances of the New Millennium

by Spanier, Arthur M | Shahidi, Fereidoon | Parliment, Thomas H | Mussinan, Cynthia | Ho, Chi-Tang | Contis, Ellene Tratras.

Edition: 1st ed.Material type: book Book; Format: print Publisher: UK: Royal Society of Chemistry; 2001Availability: Items available for loan: UVAS Library [Call number: 664.07 Spanier 16031 1st 2001 Food.Science] (1).

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5.
Safety of Chemicals in Food : Chemical Containments

by Watson, D.H.

Material type: book Book; Format: print Publisher: India: CRC Press, 1993Availability: Items available for loan: UVAS Library [Call number: 664.07 Watson 19942 1st 1993 Food.Science] (1).

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6.
Methods of Analysis of Food Components and Additives / 2nd ed

by Otles, Semih.

Edition: 2nd ed.Material type: book Book; Format: print Publisher: USA: CRC Press, 2012Availability: Items available for loan: UVAS Library [Call number: 664.06 Otles 27555 2nd 2012 Food.Science] (1).

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