Author: Joint FAO/WHO Expert Committee on Food AdditivesPublisher: Food & Agriculture Org.
ISBN: 9789251012390
Category : Technology & Engineering
Languages : en
Pages : 248
Book Description
Specifications for Identity and Purity of Buffering Agents, Salts, Emulsifiers, Thickening Agents, Stabilizers, Flavouring Agents, Food Colours, Sweetening Agents, and Miscellaneous Food Additives
Author: Joint FAO/WHO Expert Committee on Food AdditivesPublisher: Food & Agriculture Org.
ISBN: 9789251012390
Category : Technology & Engineering
Languages : en
Pages : 248
Book Description
Specifications For Identity and Purity of Buffering Agents, Salts; Emulsifiers, Thickening Agents, Stabilizers; Flavouring Agents, Food Colours,Sweetening Agents and Miscellaneous Food Additives As Prepared by the 26th Session of the Joint FAO
Author: Food and Agriculture Organization of the United NationsPublisher:
ISBN:
Category :
Languages : en
Pages : 229
Book Description
Specifications for Identity and Purity of Buffering Agents, Salts, Emulsifiers, Stabilizers, Thickening Agents, Extraction Solvents, Flavouring Agents, Sweetening Agents, and Miscellaneous Food Additives
Author: Joint FAO/WHO Expert Committee on Food AdditivesPublisher: Steve Parish
ISBN:
Category : Cooking
Languages : en
Pages : 172
Book Description
Rapport bestaande uit specifikaties voor de identiteit en zuiverheid van voedingsmiddeladditieven bedoeld ter identifikatie van de substantie. Deze middelen zijn biologisch onderzocht op zuiverheidsgraad in verband met een veilige toepassing in voedsel en ter bevordering van juiste praktijken met betrekking tot de vervaardiging van voedingsmiddelen
Specifications For Identity and Purity of Buffering Agents, Salts Emulsifiers, Stabilizers, Thickening Agents, Extraction Solvents, Flavouring Agents, Sweetening Agents and Miscellaneous Food Additives as Prepared by the 27th Session of the Joint FAO
Author: Food and Agriculture Organization of the United NationsPublisher:
ISBN:
Category :
Languages : en
Pages : 146
Book Description
Residues of Some Veterinary Drugs in Animals and Foods
Author: Joint FAO/WHO Expert Committee on Food Additives. MeetingPublisher: Food & Agriculture Org.
ISBN: 9789251032886
Category : Food
Languages : en
Pages : 200
Book Description
Manuals of Food Quality Control
Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9789251041765
Category : Technology & Engineering
Languages : en
Pages : 44
Book Description
Globalization of Food Systems in Developing Countries
Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9789251052280
Category : Business & Economics
Languages : en
Pages : 316
Book Description
Includes papers and case studies presented at a FAO workshop held in Rome, Italy from 8 to 10 October 2003
Compendium of Food Additive Specifications
Author: Joint FAO/WHO Expert Committee on Food Additives. MeetingPublisher: Food & Agriculture Org.
ISBN: 9789251040232
Category : Food
Languages : en
Pages : 296
Book Description
Risk Assessment of Campylobacter Spp. in Broiler Chickens and Vibrio Spp. in Seafood
Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9789251048863
Category : Business & Economics
Languages : en
Pages : 68
Book Description
On cover and title page: WHO food safety consultations.
Food Fortification
Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9789251038840
Category : Technology & Engineering
Languages : en
Pages : 112
Book Description