Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 148 pages
File Size : 40,70 MB
Release : 1993
Category : Technology & Engineering
ISBN : 9789251034033
Author : P. G. Martin
Publisher : Food & Agriculture Org.
Page : 80 pages
File Size : 29,32 MB
Release : 1986
Category : Food
ISBN : 9789251024898
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 44 pages
File Size : 29,95 MB
Release : 1998
Category : Technology & Engineering
ISBN : 9789251041765
Author : Food and Agriculture Organization of the United Nations
Publisher : Conran Octopus
Page : 328 pages
File Size : 43,76 MB
Release : 1980
Category : Food
ISBN :
Author : Om P. Dhamija
Publisher : Food & Agriculture Org.
Page : 160 pages
File Size : 28,14 MB
Release : 1990
Category : Business & Economics
ISBN : 9789251030141
Author :
Publisher :
Page : 260 pages
File Size : 14,69 MB
Release : 1986
Category : Food
ISBN :
Author : Raj Malik
Publisher : Food & Agriculture Org.
Page : 150 pages
File Size : 16,3 MB
Release : 1991
Category : Business & Economics
ISBN : 9789251030509
Institutional objects. National food control strategy. Compliance policy in food control. Development of compliance policy for food export control. Staffing and personel management. Programme monitoring and evaluation. Community relationship. Data processing in food control. Utilization of codex alimentarius international standards and recommendations.
Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher : Food & Agriculture Org.
Page : 180 pages
File Size : 37,62 MB
Release : 2003
Category : Business & Economics
ISBN : 9789251050026
This publication contains specifications of identity and purity in certain food additives, prepared at the 61st meeting of a joint FAO/WHO Committee, held in Rome in June 2003. The aim is to identify substances subject to biological testing, to ensure they meet purity levels required for safe use in food and to reflect and encourage good manufacturing practice. There were a total of 270 specifications considered, including 245 flavouring agents; 155 compounds were newly adopted, of which 14 remained tentative, and 114 specifications were revised of which 22 remained tentative.
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 128 pages
File Size : 12,22 MB
Release : 2001
Category : Business & Economics
ISBN : 9789251046111
The manual provides guidance on the application of the Hazard Analysis Critical Control Point (HACCP) approach to the prevention and control of mycotoxin contamination of foods and feed. After a brief introduction on the nature of mycotoxins and their effects on human and animal health, the document describes the HACCP system, as defined by the Codex Alimentarius Commission. Six examples (yellow maize kernels, maize-based animal feed, copra cake and meal, commercially produced peanut butter, apple juice and pistachio nuts) illustrate how the HACCP approach can be applied to prevent and control mycotoxin contamination.
Author : National Library of Medicine (U.S.)
Publisher :
Page : 1060 pages
File Size : 35,8 MB
Release :
Category : Medicine
ISBN :
First multi-year cumulation covers six years: 1965-70.
