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भाकृअनुप - केंद्रीय रोपण फसल अनुसंधान संस्थान
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Evaluation of certain food additives.

By:

Joint FAO/WHO Expert Committee on Food Additives, 9th, Geneva. Apr. 14-23, 1975

Material type: Text

Text

TextSeries: FAO Nutrition Meetings Report Series; no.55Publication details: Rome FAO 1975Description: 23pSubject(s):

Food additives-evaluation-congresses

DDC classification:

S 641.1:664.8(100) 1975.4.14/23 (082.2) L5

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Item type	Current library	Call number	Status	Date due	Barcode	Item holds
Books	CPCRI Kasaragod	S 641.1:664.8(100) 1975.4.14/23 (082.2) L5 (Browse shelf(Opens below))	Available		6961

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Previous	S 641.1:664.8(100) 1960.12.12/19 (082.2) K1 Evaluation of the Carconogenic hazards on food additives; report.	S 641.1:664.8(100) 1970.6.24/7.2 (082.2) L1 Evaluation of food additives; report.	S 641.1:664.8(100) 1971-6-16/24 (082.2) L2 Evaluation of food additives.	S 641.1:664.8(100) 1975.4.14/23 (082.2) L5 Evaluation of certain food additives.	S 641.1:664.8(100) 1976.4.21/29 (082.2) L8 Evaluation of certain food additives; report.	S 641.6:637.5(100)(083.7) L8 Recommended international standard for cooked cured chopped meat.	S 641.6:637.525(100)(083.7) L8 Recommended international standards for cooked cured ham and for cooked cured pork shoulder	Next

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1 Flora of West Tropical Africa - Vol. 1 part 1
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