Author : Food and Agriculture Organization of the United Nations. Statistics Division
Publisher : Food & Agriculture Org.
Page : 96 pages
File Size : 38,76 MB
Release : 1981
Category : Social Science
ISBN : 9789251010402
Author :
Publisher :
Page : 62 pages
File Size : 49,95 MB
Release : 1984
Category : Nutrition surveys
ISBN :
Author : Food and Agriculture Organization of the United Nations. Nutrition Division
Publisher :
Page : 142 pages
File Size : 30,23 MB
Release : 1963
Category : Food consumption
ISBN :
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 228 pages
File Size : 11,12 MB
Release : 1988
Category : Business & Economics
ISBN : 9789251027707
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 242 pages
File Size : 13,17 MB
Release : 1986
Category : Social Science
ISBN : 9789251023754
Author :
Publisher : Food & Agriculture Org
Page : 46 pages
File Size : 37,36 MB
Release : 1984
Category : Reference
ISBN : 9789251014943
Author : J. Richard Blanchard
Publisher : Univ of California Press
Page : 748 pages
File Size : 21,90 MB
Release : 2023-07-28
Category : Science
ISBN : 0520328736
This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1981.
Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher : Food & Agriculture Org.
Page : 200 pages
File Size : 17,73 MB
Release : 1993
Category : Food
ISBN : 9789251032886
Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher : Food & Agriculture Org.
Page : 260 pages
File Size : 22,56 MB
Release : 2000
Category : Business & Economics
ISBN : 9789251045084
The specification of identity and purity of food additives, established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), are meant to identify substances that have been subject to biological testing, ensure they are of adequate purity for the safe use in food and to encourage good manufacturing practice. The report of the twenty third session covered 382 specifications of which 125 were new. Sixteen specifications were withdrawn.
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 148 pages
File Size : 28,88 MB
Release : 1993
Category : Technology & Engineering
ISBN : 9789251034033
