Search results for: Joint FAO/WHO Food Standards Programme

Showing 1 - 20 results of 158 Refine Results
  1. 1

    Comisión del Codex Alimentarius. Manual de procedimiento. Vigésimo primera edición

    Authors: Food and Agriculture Organization of the United Nations
    Published: Food Agriculture Organization (FAO) 2013
    Other Authors:
    ProQuest Ebook Central - Academic Complete: 2013 (Ebook Central @ Proquest)
    Electronic eBook
  2. 2

    Recommended international standards for orange, grapefruit and lemon juices preserved exclusively by physical means.

    Published: Joint FAO/WHO Food Standards Programme, 1972
    Physical Description: iii, 27 pages ; 21 cm
    Government Document Book
  3. 3

    Recommended international standard for tomato juice preserved exclusively by physical means.

    Published: Joint FAO/WHO Food Standards Programme, 1972
    Physical Description: iii, 17 pages ; 21 cm
    Government Document Book
  4. 4

    Recommended international standard for quick-frozen fillets of cod and haddock.

    Published: Joint FAO/WHO Food Standards Programme, 1972
    Physical Description: 16 pages ; 21 cm
    Government Document Book
  5. 5

    Recommended international standard for quick frozen strawberries.

    Published: Joint FAO/WHO Food Standards Programme, 1971
    Physical Description: iii, 17 pages ; 21 cm
    Government Document Book
  6. 6

    Recommended international standard procedures for thawing of quick-frozen fruits and vegetables and cooking of quick-frozen vegetables for examination purposes.

    Published: Joint FAO/WHO Food Standards Programme, 1972
    Physical Description: iii, 9 pages ; 21 cm
    Government Document Book
  7. 7

    Recommended international tolerances for pesticide residues.

    Published: Joint FAO/WHO Food Standards Programme, 1970
    Physical Description: iii, 18 pages ; 21 cm
    Government Document Book
  8. 8

    Recommended European regional standard for fresh fungus "Chanterelle".

    Published: Joint FAO/WHO Food Standards Programme, 1970
    Physical Description: iii, 13 pages ; 21 cm
    Government Document Book
  9. 9

    Recommended international general standard for edible fungi and fungus products.

    Published: Joint FAO/WHO Food Standards Programme, 1970
    Physical Description: iii, 25 pages ; 21 cm
    Government Document Book
  10. 10

    Recommended international standard for dried edible fungi.

    Published: Joint FAO/WHO Food Standards Programme, 1970
    Physical Description: iii, 15 pages ; 21 cm
    Government Document Book
  11. 11

    Recommended international standard for canned applesauce.

    Published: Joint FAO/WHO Food Standards Programme, 1970
    Physical Description: iii, 16 pages ; 21 cm
    Government Document Book
  12. 12

    Recommended international standard for canned tomatoes.

    Published: Joint FAO/WHO Food Standards Programme, 1970
    Physical Description: iii, 18 pages ; 21 cm
    Government Document Book
  13. 13

    Recommended international standard for canned green beans and canned wax beans.

    Published: Joint FAO/WHO Food Standards Programme, 1970
    Physical Description: iii, 18 pages ; 21 cm
    Government Document Book
  14. 14

    Recommended international standard for canned peaches.

    Published: Joint FAO/WHO Food Standards Programme, 1970
    Physical Description: iii, 18 pages ; 21 cm
    Government Document Book
  15. 15

    Recommended international standard for quick frozen peas.

    Published: Joint FAO/WHO Food Standards Programme, 1970
    Physical Description: iii, 19 pages ; 21 cm
    Government Document Book
  16. 16

    Recommended international standard for quick frozen gutted Pacific salmon.

    Published: Joint FAO/WHO Food Standards Programme, 1970
    Physical Description: iii, 16 pages ; 21 cm
    Government Document Book
  17. 17

    Recommended international standard for canned shrimps or prawns.

    Published: Joint FAO/WHO Food Standards Programme, 1970
    Physical Description: iii, 21 pages ; 21 cm
    Government Document Book
  18. 18

    FAO/WHO Codex Alimentarius methods of analysis for edible fats and oils.

    Published: Joint FAO/WHO Food Standards Programme, 1970
    Physical Description: iii, 20 pages ; 21 cm
    Government Document Book
  19. 19

    Recommended international standard for edible tallow.

    Published: Joint FAO/WHO Food Standards Programme, 1970
    Physical Description: iii, 18 pages ; 21 cm
    Government Document Book
  20. 20

    Recommended international standard for lard.

    Published: Joint FAO/WHO Food Standards Programme, 1970
    Physical Description: iii, 18 pages ; 21 cm
    Government Document Book