1. Evaluation of certain food additives and of the contaminants mercury, lead and cadmium.Sixteenth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 4-12 April, 1972
پدیدآورنده :
کتابخانه: Central Library of Agricultural (Tehran)
موضوع : $AFood adulteration and inspection$BCongresses,$AFood additives$BCongresses
رده :
TX
511
.
J63
no
.
51
2. Manual of food quality control
پدیدآورنده :
کتابخانه: Central Library of Agricultural (Tehran)
موضوع : $AFood$BAnalysis,$AFood$BQuality
رده :
TX
541
.
M33
3. Specifications for identity and purity and toxicological evaluation of food colours
پدیدآورنده :
کتابخانه: Central Library of Agricultural (Tehran)
موضوع : $AFood additives,$AFood adulteration and inspection
رده :
S
401
.
F63
no
.
38B
4. Specifications for the identity and purity of food additives and their toxicological evaluation: some emulsifier and stabilizers and certain other substances; 10th report of the Joint FAO/WHO Expert Committee on food aditives
پدیدآورنده :
کتابخانه: Central Library of Agricultural (Tehran)
موضوع : $AFood additives$BStandards,$AFood adulteration and inspection
رده :
S
401
.
F63
no
.
43
