Utilization of Tropical Foods PDF Download
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ISBN: 9789251027776
Category :
Languages : en
Pages : 0
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Book Description
Author:
Publisher:
ISBN: 9789251027776
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251034033
Category : Technology & Engineering
Languages : en
Pages : 148
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251041765
Category : Technology & Engineering
Languages : en
Pages : 44
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Book Description
Author: J. F. Redhead
Publisher: Food & Agriculture Organization of the UN (FAO)
ISBN: 9789251027776
Category : Beans
Languages : en
Pages : 74
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Book Description
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: Food & Agriculture Org.
ISBN: 9789251044742
Category : Business & Economics
Languages : en
Pages : 148
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Book Description
On cover: Cyhalothrin, Cypermethrin, Dicyclanil, Flumequine, Ivermectin, Lincomycin, Melengestrol acetate, Permethrin, Trichlorfon.
Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher: Food & Agriculture Org.
ISBN: 9789251029916
Category : Science
Languages : en
Pages : 330
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251033647
Category : Technology & Engineering
Languages : en
Pages : 148
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251034972
Category : Business & Economics
Languages : en
Pages : 98
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Book Description
Author: P. G. Martin
Publisher: Food & Agriculture Org.
ISBN: 9789251024898
Category : Food
Languages : en
Pages : 80
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251055960
Category : Business & Economics
Languages : en
Pages : 100
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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.
