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Sökning efter: WHO FAO 368 träffar

Titel Författare År Språk
261 Toxicological evaluation of some food colours, enzymes, flavour enhancers, thickening agents, and certain food additives 1974 Engelska
262 Specifications for the identity and purity of some food colours, flavour enhancers, thickening agents, and certain food additives 1976 Engelska
263 Food and nutrition strategies in national development - ninth report of the Joint FAO/WHO expert committee on nutrition, Rome, 11-20 December 1974 Joint FAO/WHO expert committee on nutrition 1976, pr. 1977 Engelska
264 Specifications for identity and purity of certain food additives - enzyme preparations and immobilizing agents, flavouring agents, flour treatment agents, food and slats, food coulors, sweeteners and miscellaneous food additives Joint FAO/WHO expert committee on food additives 1985 Engelska
265 Residues of some veterinary drugs in animals and foods - monographs prepared by the forty-third meeting of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 15-24 November 1994 Joint FAO/WHO Expert Committee on Food Additives 1995 Engelska
266 Evaluation of Certain Veterinary Drug Residues in Food - Seventy-fifth Report of the Joint FAO/WHO Expert Committee on Food Additives Joint FAO/WHO Expert Committee on Food Additives Meeting World Health. Organization 2012 Engelska
267 Safety Evaluation of Certain Food Additives and Contaminants - Sixty-first meeting of the Joint FAO/WHOExpert Committee on Food Additives Joint FAO/WHO Expert Committee on Food Additives Meeting World Health. Organization 2004 Engelska
268 Probiotics in food - health and nutritional properties and guidelines for evaluation : report of a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria, Cordoba, Argentina, 1-4 October 2001 : report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food, London, Ontario, Canada, 30 April-1 May 2002 Argentina) Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria (2001 : Cordoba 2006 Engelska
269 Pesticide residues in food 1976 : report of the 1976 Joint Meeting of the FAO Panel of Experts on Pesticide Residues and the Environment and the WHO Expert Group on Pesticide Residues - report of the ... Joint Meeting of the FAO Working Party of Experts on Pesticide Residues and the WHO Expert Committee on Pesticide Residues 1977 Engelska
270 Evaluation of certain food additives, some food colours, thickening agents, and certain other substances 1975 Engelska
271 Toxicological evaluation of certain food additives and contaminants in food Joint FAO/WHO Expert Committee on Food Additives 1996 Engelska
272 Toxicological evalution of certain veterinary drug residues in food Joint FAO/WHO Expert Committee on Food Additives 1996 Engelska
273 Toxicological evaluation of certain veterinary drug residues in food Joint FAO/WHO Expert Committee on Food Additives 1996 Engelska
274 Energy and protein requirements - report of a Joint FAO/WHO Ad hoc expert committee, Rome, 22 March - 2 April 1971 Joint FAO/WHO Ad hoc expert committee on energy and protein requirements 1973, pr. 1977 Engelska
275 Specifications for identity and purity of food colours, enzyme preparations and other food additives Joint FAO/WHO expert committee on food additives 1978 Engelska
276 Specifications for identity and purity of food colours, flavouring agents and other food additives Joint FAO/WHO expert committee on food additives 1979 Engelska
277 Specifications for identity and purity of buffering agents, salts, emulsifiers, thickening agents, stabilizers, flavouring agents, food colours, sweetening agents and miscellaneous food additives Joint FAO/WHO expert committee on food additives 1982 Engelska
278 Specifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extractions solvents, flavouring agents, sweetening agents and miscellaneous food additives Joint FAO/WHO expert committee on food additives 1983 Engelska
279 Specifications for identity and purity of food colours Joint FAO/WHO expert committe on food additives 1984 Engelska
280 Specifications for identity and purity of food additives - anticaking agents, buffering agents, salts, emulsifiers, enzymes extraction solvents, flavouring agents and miscellaneous food additives Joint FAO/WHO expert committe on food additives 1984 Engelska

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