Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 242 pages
File Size : 28,30 MB
Release : 1986
Category : Social Science
ISBN : 9789251023754
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 228 pages
File Size : 15,56 MB
Release : 1988
Category : Business & Economics
ISBN : 9789251027707
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 250 pages
File Size : 32,46 MB
Release : 1986
Category : Social Science
ISBN : 9789251023754
Author : Food and Agriculture Organization of the United Nations. Statistics Division
Publisher : Food & Agriculture Org.
Page : 72 pages
File Size : 28,43 MB
Release : 1990
Category : Social Science
ISBN : 9789251029237
Author : Coordinating Committee on Evaluation of Food Consumption Surveys
Publisher : National Academies Press
Page : 141 pages
File Size : 30,91 MB
Release : 1984-01-01
Category :
ISBN :
Author : M. Boelen
Publisher : Food & Agriculture Org.
Page : 88 pages
File Size : 13,84 MB
Release : 1989
Category : Condiments
ISBN : 9789251028377
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 72 pages
File Size : 11,38 MB
Release : 1989
Category : Nature
ISBN : 9789251027769
Author : P. W. Board
Publisher : Food & Agriculture Org.
Page : 72 pages
File Size : 15,76 MB
Release : 1988
Category : Business & Economics
ISBN : 9789251024218
Handleiding voor kwaliteitsbewaking bij de conservering van groenten en vruchten op de volgende procesonderdelen: inblikken, dehydratatie, invriezen, zuren, sirooptoevoeging, kristallisering en chemische bewaring
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 128 pages
File Size : 46,68 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 :
Publisher :
Page : 1244 pages
File Size : 12,47 MB
Release : 1986
Category : Medicine
ISBN :
