Food Packaging Hygiene
Caterina Barone
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Microbial Toxins and Related Contamination in the Food Industry
Gabriella Caruso
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Chemistry and Food Safety in the EU : The Rapid Alert System for Food and Feed (RASFF)
Salvatore Parisi
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Quality Systems in the Food Industry
Marco Fiorino
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Compendium of food additive specifications
Joint FAO/WHO Expert Committee on Food Additives
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Assessment and management of biotoxin risks in bivalve molluscs
Jim Lawrence
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Cost-effective management tools for ensuring food quality and safety : for small and medium agro-industrial enterprises (5 Vols. + Bookcase)
Food and Agriculture Organization
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Trade and food standards
Food and Agriculture Organization
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FAO-Thiaroye processing technique : towards adopting improved fish smoking systems in the context of benefits, trade-offs and policy implications in selected developing countries
Food and Agriculture Organization
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Carryover in feed and transfer from feed to food of unavoidable and unintended residues of approved veterinary drugs : Joint FAO/WHO Expert Meeting, FAO Headquarters, Rome, Italy, 8-10 January 2019
Food and Agriculture Organization
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Monitoring and surveillance of antimicrobial resistance in bacteria from healthy food animals intended for consumption : Vol. 1: Regional antimicrobial resistance monitoring and surveillance guideline
Food and Agriculture Organization
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Applications of Biotechnology in Traditional Fermented Foods
Panel on the Applications of Biotechnology to Traditional Fermented Fo
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Fat Content and Composition of Animal Products : Proceedings of a Symposium
Board on Agriculture and Renewable Resources
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The Role of Protein and Amino Acids in Sustaining and Enhancing Performance
Committee on Military Nutrition Research
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Nutritional Needs in Hot Environments : Applications for Military Personnel in Field Operations
Bernadette M. Marriott
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Improving Data to Analyze Food and Nutrition Policies
Panel on Enhancing the Data Infrastructure in Support of Food and Nutr
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Food Safety and Foodborne Disease Surveillance Systems : Proceedings of an Iranian-American Workshop
Office for Central Europe and Eurasia
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Chemical Profiles of Industrial Cow’s Milk Curds
Caterina Barone
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The Chemistry of Frozen Vegetables
Izabela Steinka
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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Caterina Barone
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