Author: Joint FAO/WHO Expert Committee on Food AdditivesPublisher: Food & Agriculture Org.
ISBN: 9789251009840
Category : Cooking
Languages : en
Pages : 188
Book Description
Specifications for Identity and Purity of Sweetening Agents, Emulsifying Agents, Flavouring Agents, and Other Food Additives
Author: Joint FAO/WHO Expert Committee on Food AdditivesPublisher: Food & Agriculture Org.
ISBN: 9789251009840
Category : Cooking
Languages : en
Pages : 188
Book Description
Specifications For Identity and Purity of Sweetening Agents, Emulsifying Agents, Flavouring Agents and Other Food Additives As Prepared by the 24th Session of the Joint FAO
Author: Food and Agriculture Organization of the United NationsPublisher:
ISBN:
Category :
Languages : en
Pages : 167
Book Description
Specifications for Identity and Purity of Sweetening Agents Emulsifying Agents Flavouring Agents and Other Food Additives as Prepared by the 24th Session of the Joint FAO/WHO Expert Committee of Food Additives, Rome 24 March to 2 April 1981
Author: Specifications for Identity and Purity of Carrier Solvents, Emulsifiers, and Stabilizers, Enzyme Preparations, Flavouring Agents, Food Colours, Sweetening Agents, and Other Food Additives
Author: Joint FAO/WHO Expert Committee on Food AdditivesPublisher: Food & Agriculture Org.
ISBN: 9789251011263
Category : Technology & Engineering
Languages : en
Pages : 272
Book Description
Compendium of Food Additive Specifications
Author: Joint FAO/WHO Expert Committee on Food Additives. MeetingPublisher: Food & Agriculture Org.
ISBN: 9789251032145
Category : Food
Languages : en
Pages : 152
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
Compendium of Food Additive Specifications
Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9789251033647
Category : Technology & Engineering
Languages : en
Pages : 148
Book Description
Compendium of Food Additive Specifications
Author: Joint FAO/WHO Expert Committee on Food AdditivesPublisher: Food & Agriculture Org.
ISBN: 9789251033753
Category : Business & Economics
Languages : en
Pages : 860
Book Description
Guide to Specifications for General Notices, General Analytical Techniques, Identification Tests, Test Solutions, and Other Reference Materials
Author: Joint FAO/WHO Expert Committee on Food AdditivesPublisher: Food & Agriculture Org.
ISBN: 9789251029916
Category : Science
Languages : en
Pages : 330
Book Description
FAO/WHO Guidance to Governments on the Application of HACCP in Small And/or Less-developed Food Businesses
Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9789251055960
Category : Business & Economics
Languages : en
Pages : 100
Book Description
This document has been developed by FAO and WHO following a request from the Thirty-fifth Session of the Codex Committee on Food Hygiene (CCFH) for guidance on hazard analysis and critical control points (HACCP) in small and less-developed businesses (SLDBs), to address obstacles, identified by member countries, facing the small food business sector. It provides a historical background and a summary of the work of the Codex Alimentarius Commission on HACCP. It identifies the challenges facing small food businesses in the application of HACCP, outlines the steps for the development of a HACCP strategy and describes a number of strategic activities based on the collective experience of experts. Wherever possible, examples of national approaches are provided.--Publisher's description.