Food and Agriculture Organization of the United Nations
1979-
v. : ill. ; 28-30 cm.
FAO food and nutrition paper41
v. 3. Commododities.- v. 4. Microbiological analysis.- v. 5. Food inspectoin.- v. 6. Food for export.-v. 7. Food analysis: general techniques, additives, contaminants, and composition .- v. 8. Food analysis: quality, adulteration, and tests of identity.-v. 9. Introduction to food sampling.-v. 01. training in mycotoxins analysis.- v. 11. management of food control programmes.- v. 21. quality assurance in the food control microbiological laboratory .- v. 31. Pesticide residue analysis in the food control laboratory.- v. 41. Quality assurance in the food control chemical laboratory.- v. 51. Imported food inspection.- v. 61. radionuclides in food
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